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UNIVERSITY  OF  ILLINOIS 

Agricultural  Experiment  Station 


BULLETIN  No.  137 


A   STUDY   OF   FACTORS   INFLUENCING   THE 
COMPOSITION   OF   BUTTER 


BY  CARL  E.  LEE,  NELSON  W.  HEPBURN  AND  JESSE  M.  BARNHART 


URBANA,   ILLINOIS,   SEPTEMBER,   1909 


SUMMARY  OF  BULLETIN  No.  137 

1.  There  is  a  variation  in  the  water  content,  ranging  from  0.1  to  1.0  percent, 
between  different  samples  representing  the  same  butter.    The  average  variation 
is  about  0.5  of  one  percent. 

2.  There   was   no   variation   in   water  content  between   half   worked   and 
worked  butter  or  after  the  third  revolution  of  the  churn  until  working  was 
completed. 

3.  There  was  no  difference  in  composition  of  samples  taken  from  the  middle 
or  either  end  of  the  churn. 

4.  The  percent  of  water  in  butter  is  affected  by  the  make  of  churn. 

5.  There  was  no  difference  in  composition  of  butter  made  from  cream  held 
1  to  3  hours  and  that  held  12  to  IS  hours  at  churning  temperature. 

6.  Butter  of  the  same  composition  can  be  made  from  either  pasteurized  or 
unpasteurized  cream. 

7.  Dry  and  wet  salting  methods  are  identical  as  far  as  composition  is  con- 
cerned. 

8.  Churning  of  butter  washed  with  water,  differing  ten  degrees  in  tempera- 
ture, produced  butter  with  an  average  difference  in  water  content  in  40  com- 
parisons of  1.99  percent. 

9.  In  churning  7241.16  pounds  of  butter  fat  in  56  different  churnings;  ac- 
cording to  analyses  of  samples  taken  from  108  tubs,  7154.43  pounds  of  fat  were 
recovered  in  the  butter,  giving  a  difference  of  1.23  percent. 

10.  In  another  comparison  covering  a  period  of  two  months  the  butter  fat 
delivered  according  to  the  testing  of   1494  deliveries  of  milk  and  cream  was 
17,995.84  pounds;  according  to  the  test  of  the  40  different  vats  of  cream  before 
starter  was  added  17,863.83  pounds;  according  to  test  after  starter  was  added 
17,853.84  pounds  of  butter  fat  were  churned  in  the  80  churnings.     This  made  a 
total  of  21,123  pounds  of  butter.    According  to  analysis  of  one  sample  taken 
from  each  churning  17,668.6  pounds  of  butter  fat  were  recovered.     According 
to  samples  taken  from  four  tubs  packed  from  each  churning  17,851.4  pounds  of 
butter  fat  were  recovered.     Difference  between  butter  fat  churned  according  to 
test  after  starter  was  added  and  analyses  of  tub  samples  was  0.07  percent. 

11.  The  approximate  composition  of  a  quantity  of  butter  may  be  obtained  by 
the  analysis  of  a  sample  from  any  tub  of  that  butter. 

12.  In  terms  of  averages,  samples  taken  from  the  butter  in  the  churn  will 
contain  nearly  one  percent  more  moisture  than  samples  taken  from  the  butter 
in  the  tubs.     The  same  decrease  is  true  of  samples  taken  from  tubs  of  butter 
before  and  after  storage. 

13.  Two  lots  of  butter  each  represented  by  40  churnings,  two  tubs  of  but- 
ter from  each  churning,  with  an  average  difference  in  water  content  of   1.99 
percent  were  identical  in  quality. 

14.  It  is  possible  to  make  butter  from  day  to  day  of  uniform  and  desired 
composition. 


314 


A   STUDY   OF   FACTORS    INFLUENCING   THE 
COMPOSITION  OF  BUTTER 

BY  CARL  E.  LEE,  ASSISTANT  CHIEF,  DAIRY  MANUFACTURES, 

NELSON  W.  HEPBURN,  ASSISTANT  DAIRY  MANUFACTURES  AND  JESSE  M. 

BARNHART,  ASSISTANT  CHEMIST,  DAIRY  HUSBANDRY. 

INTRODUCTION 

A  study  of  the  factors  influencing  the  composition  of  butter  is  of 
importance,  not  alone  on  account  of  its  relation  to  science,  but  also 
because  of  the  practical  application  the  knowledge  derived  from  such 
a  study,  bears  to  the  creamery  industry. 

The  control  of  the  composition  of  butter  is  of  great  value  to  the 
producer,  manufacturer,  and  butter  dealer.  The  dairymen  who  make 
and  sell  dairy  butter  are  directly  interested  in  quality  and  they  should 
be  interested  in  composition  in  so  far  as  it  might  affect  their  net  re- 
turns. 

All  milk  producers  who  are  share-holders,  or  dispose  of  their 
milk  and  cream  to  cooperative  creameries,  are  interested  in  both  qual- 
ity and  composition,  because  the  price  paid  for  butter  fat  by  these  con- 
cerns is  largely  regulated  by  these  two  factors.  Owners  of  stock  or 
individual  creameries  should  be  interested  in  the  quality  of  butter  yet 
the  question  of  composition  should  not  be  overlooked  since  both  play 
a  large  part  in  making  a  plant  successful.  As  a  rule  the  price  these 
creameries  pay  the  producer  is  regulated  by  market  butter  quotations 
and  not  the  net  returns  for  a  given  amount  of  butter  fat  made  into  but- 
ter. It  is  evident,  therefore,  that  aside  from  quality  a  knowledge  of 
the  control  of  the  fat  content  in  the  finished  butter  involves  a  financial 
problem.  Naturally  the  percent  of  salt  in  butter  must  be  regulated 
by  the  demand  of  the  consumer,  hence  it  is  to  the  creamerymens'  in- 
terest to  comply  with  such  demand  even  tho  it  may  affect  the  total 
number  of  pounds  of  butter  made. 

A  certain  amount  of  water  is  necessary  to  make  butter  mechanic- 
ally perfect.  However,  this  does  not  mean  that  the  percent  of  water 
must  come  within  very  narrow  limits.  The  law  sets  the  maximum 
amount  at  16  percent.  While  it  is  true  that  two  lots  of  butter  vary- 
ing 2  to  4  percent  in  water  content  can  in  a  measure  be  distinguished 
when  the  body  is  comparatively  uniform,  the  general  appearance  of  a 
package  or  quantity  of  butter  is  not  a  sure  indication  of  its  composi- 
tion. The  dealer  has  a  right  to  demand  butter  of  such  composition 
that  it  will  safely  be  within  the  limits  of  the  law  and  of  such  a  texture 
that  it  will  permit  handling  without  a  great  deal  of  shrinkage. 

315 


316  BULLETIN  No.  137  [September, 

Those  who  have  made  a  study  of  manufacturing  butter  know  that 
composition  will  vary  with  local,  seasonal,  and  other  conditions,  unless 
these  factors  affecting  butter  fat  are  overcome.. 

In  addition  to  studying  some  of  the  factors  influencing  the  com- 
position of  butter,  it  seemed  wise  to  collect  samples  from  the  market 
for  analysis  which  would  furnish  data  for  comparisons  between  differ- 
ent markets,  states,  and  factories.  These  samples  were  no  doubt  fairly 
representative  of  the  butter  received  on  the  Aurora,  Elgin,  and  Chicago 
markets,  during  the  seasons  of  1907  and  1908.  Results  of  analyzing 
these  samples  of  market  butter  are  reported  in  another  bulletin. 

SAMPLING  BUTTER 

A  study  was  made  of  the  uniformity  in  composition  of  various 
samples  taken  from  the  same  churning  or  package.  It  is  apparent 
that  in  taking  a  sample  of  butter  from  the  tub  more  or  less  water 
is  forced  to  the  top  of  the  package  as  the  trier  is  inserted.  This 
free  brine,  as  a  rule,  is  picked  up  by  the  surface  of  the  plug  and  trier 
when  it  is  removed.  In  transferring  the  butter  from  the  trier  to  the 
sampling  jar  all  the  free  water  adhering  to  the  butter  is  collected  with 
the  sample.  It  is  difficult  to  say  whether  or  not  this  method  of  sampling 
is  to  be  relied  upon.  However,  it  is  the  only  method  that  can  be  fol- 
lowed without  defacing  the  package.  After  the  trier  of  butter  is 
drawn  and  the  sample  taken,  the  top  two  inches  is  replaced,  thus  leav- 
ing the  surface  of  the  package  in  the  same  condition  as  if  it  had  been 
examined  for  quality  only. 

It  is  noted  that  the  amount  of  brine  forced  to  the  surface  varies 
with  the  condition  of  the  butter.  When  the  butter  is  in  a  very  soft 
condition,  little  brine  is  forced  out  and  at  the  same  time  less  water  is 
seen  on  the  trier.  Storage  or  frozen  butter  shows  no  visible  water 
either  on  the  top  of  the  tub  or  on  the  trier  plug.  Butter  commonly 
found  in  the  commission  house  did  show  this  free  water.  It  seemed, 
therefore,  reasonable  to  sample  the  butter  in  that  condition  and  at  the 
same  time  carry  on  investigational  work  to  ascertain  the  accuracy  of 
this  method  of  sampling. 

"May  10,  1907,  a  churning  of  242  pounds  of  butter  was  printed  in 
a  Lusted  printer.  Before  any  of  the  butter  was  taken  from  the  churn, 
the  surface  was  cut  off,  and  a  sample  taken  from  various  places  in  the 
churn,  and  mixed  in  one  sampling  jar.  This  sample  contained  14.05 
percent  of  water.  From  each  tray  of  25  pounds  the  center  one  pound 
print  was  removed  and  a  portion  of  it  placed  in  a  sampling  jar.  It 
was  found  that  the  sample  from  tray  1  contained  13.25  percent  of 
water  and  the  analysis  of  the  other  nine  samples  gave  the  following 
results:  Sample  No.  2,  13.41;  No.  3,  13.05;  No.  4,  13.38;  .No,  5, 
13.21;  No.  6,  13.01;  No.  7,  13.68;  No.  8,  12.99;  No.  9,  13.21;  and 
sample  No.  10,  13.25  percent.  Average  for  the  10  samples  taken  from 
the  one  pound  prints  of  butter  was  13.24  or  0.31  of  one  percent  less 
water  than  was  found  in  the  samples  taken  from  the  churn.  The  but- 
ter made  three  days  later  was  sampled  in  the  same  manner.  Samples 
taken  from  the*churn  contained  13.64  percent-of  water.  The  average 


1909]  FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER  317 

percent  of  water,  of  the  seven  samples  taken  from  the  butter  after  it 
was  printed  was  13.27.  The  highest  water  content,  13.96  percent,  was 
in  sample  from  tray  No.  5  and  lowest  12.71,  from  tray  No.  4. 

May  15  all  of  the  cream  received  was  churned  in  two  different 
churnings.  The  method  of  making  and  sampling  the  butter  was  the 
same  as  in  the  two  previous  lots.  The  sample  taken  from  the  butter  in 
the  first  churn  contained  13.74  percent  water.  The  average  of  samples 
from  seven  trays  13.39  percent;  highest  water  content  13.84  from  tray 
No.  3 ;  lowest  12.83  percent  from  tray  No.  4.  The  samples  taken  from 
churn  2  contained  13.39  percent  of  water.  The  average  water  content 
of  the  samples  from  the  seven  different  trays  was  13.37  percent;  high- 
est 13.57  from  tray  No.  5  and  lowest  13.05  percent  from  tray  No.  1, 
indicating  clearly  that  there  is  a  variation  in  the  water  content  of  sam- 
ples of  butter  taken  from  the  same  churning. 

A  comparison  was  made  to  determine  whether  there  was  any 
greater  variation  in  sampling  the  butter  in  the  churn  by  means  of  a 
trier  or  a  spatula.  The  following  data  were  obtained  from  one  day's 
churning.  The  butter  in  churn  1  was  worked  20  revolutions  of  the 
churn.  Four  samples  were  taken,  two  with  a  spatula  and  two  with  a 
trier.  Spatula  samples  contained  13.26  and  13.24  percent  water,  re- 
spectively, and  trier  samples,  13.66  and  14.28  percent.  One-half  ot  the 
butter  was  taken  out  and  printed  with  a  Lusted  printer  into  125  one- 
pound  prints.  From  each  tray  of  25  pounds  the  two  center  prints 
were  removed  for  analysis.  From  one  of  these  prints  a  sample  was 
taken  by  means  of  a  trier,  and  from  the  other  the  sample  was  made  by 
cutting  off  one  inch  of  the  butter  from  each  end,  and  one-half  an  inch 
from  each  side.  The  remainder  of  the  pound  print  was  placed  in  the 
sample  jar,  the  analysis  of  which  gave  the  following  results: 

Tray     Percent  water  Percent  water  Tray  Percent  water  Percent  water 

No.       Trier  sample    Print  sample  No.  Trier  sample      Print    sample 

1  14.10                   13.43  4                 13.30                   13.30 

2  13.92                   13.11  5                  14.32                   13.25 

3  13.53                   13.79  . .                  

Average  five  samples             ..                 13. 83                  13.37 

The  remainder  of  the  butter  in  the  churn  was  overworked  ten 
revolutions.  None  of  the  water  was  allowed  to  drain  out.  The 
method  of  printing  and  sampling  was  the  same  as  above. 

Tray     Percent  water  Percent  water  Tray  Percent  water  Percent  water 

No.       Trier  sample  Print  sample  No.  Trier  sample    Print  sample 

1  13.48                   13.50  4                 13.40                   13.44 

2  13.37                   13.45  5                  13.29                   13.55 

3  13.16  13.31  

Average  five  samples              .  .                 13 .34                   13.31 

The  average  water  content  in  the  ten  one-pound  prints  of  normal 
worked  butter  was  13.60  and  the  overworked  13.38  percent.  The  av- 
erage water  content  of  the  20  samples  analyzed  was  13.49  percent;  the 
highest  14.32  and  the  lowest  13.11  percent.  The  average  water  con- 
tent in  the  ten  samples  taken  directly  from  the  churn  was  13.64;  the 


318  BULLETIN  No.  137  [September, 

highest  14.28  and  the  lowest  13.24  percent.     The  average  of  all  sam- 
ples taken  from  the  churn  was  13.50  percent. 

The  remainder  of  the  cream  delivered  on  that  day  was  handled 
in  the  same  manner  except  that  no  water  was  added  to  the  butter,  in 
the  churn,  after  salting.  The  method  of  sampling  was  the  same  as  in 
ihe  above  churning.  The  amount  of  water  in  the  samples  taken  from 
the  worked  butter  in  the  churn  with  the  spatula  was  12.70  and  13J4 
percent,  and  with  the  trier  12.48  and  12.67  percent. 

Samples  of  worked  butter         Samples  of  overworked  butter 

Tray  Percent  water  Percent  water  Percent  water  Percent  water 

No.  Trier  sample  Print  sample  Trier  sample  Print  sample 

1  13.09  12.36  12.88                     12.88 

2  12.62  12.93  12.94                     12.92 

3  12.87  13.89      >  13.03       .              12.82 

4  12.99  12.78  13.07                     13.16 

5  12.81  13.16  13.52                     12.77 
Average               12.87  13.02  13.09                    12.91 

The  average  water  content  in  the  ten  samples  of  worked  butter 
was  12:93  and  that  of  the  overworked  butter  13.02  percent.  The 
highest  percent  'of  water  in  a  single  sample  was  13.89  and  the  lowest 
12.64.  Butter  was  made  the  same  on  the  following  day.  Four  differ- 
ent samples  were  taken  for  analysis.  Sample  No.  1  from  lower  end 
of  churn  contained  13.38  percent  water.  Sample  No.  2  was  taken 
half  way  between  middle  and  lower  end  with  13.30  percent.  Sample 
No.  3  was  taken  between  middle  and  gear  end  with  13.44  percent  and 
sample  No.  4  was  taken  from  the  butter  in  the  gear  end  with  13.51 
percent.  The  average  water  content  of  all  samples  was  13.39  per- 
cent. It  will  be  noted  from  the  above  data  thai  there  is  no  more 
variation  in  water  content  due  to  methods  of  sampling  than  there  is 
between  several  samples  taken  in  the  same  manner  from  one  churn. 

The  following  day  the  cream  was  churned  in  two  lots  and  four 
samples  taken  from  different  places  in  the  churn. 

Churn  1  Churn  2 

Sample  No.  Percent  watef                Sample  X<>.  Percent  water 

1  13.82  1  13.05 

2  13.46  2  13.30 

3  13.86  3  13.52 

4  13.69  4  14.24 
Average  13.66  13.53 

The  butter  in  churn  1  was  packed  in  four  sixty  pound  tubs. 
These  tubs  were  placed  in  a  refrigerator  at  a  temperature  of  35  de- 
grees F.,  and  24  hours  later  a  trier  full  of  butter  was  taken  from  each 
tub  for  analysis. 

The  water  content  was  as  follows : 

Samples  from  tub  1,  13.68:  tub  2.,  13.00;  tub  3.  13.52  and  tub  4, 
13.07  percent. 

Twenty  days  later  these  four  tubs  were  taken  out  of  the  refriger- 
ator and  placed  in  the  churn  room.  The  following  day  when  the  sam- 
ples were  taken  the  condition  of  the  butter  was  simi'.ar  to  that  sampled 


1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


319 


on  the  market.     From  each  package  five  samples  of  butter  were  re- 
moved by  means  of  a  trier. 

TABLE  1.    WATER  CONTENT,  PERCENT.  SAMPLES  TAKEN  FROM  FOUR  DIFFERENT  TUBS 
OF  THE  SAME  CHURNING. 


Sample  No. 

Tub  1 

Tub  2 

Tub  3 

Tub  4 

1 
2 
3 
4 

5 

13.66 
13.59 
13.46 
13.37 
13.67 

13.24 
12.47 
13.07 
13.15 
12.76 

13.71 
13.46 
13.27 
13.52 
12.99 

12.54 
12.65 
13.08 
12.88 
12.86 

Average                 13.55 

12.94 

13.39 

12.80 

The  average  water  content  in  the  20  samples  taken  from  the  four 
tubs  was  13.17  percent;  highest  13.71  and  lowest  12.47  percent. 

Several  churnings  were  handled  in  a  manner  to  give  variation  in 
the  composition  of  the  butter.  Samples  were  then  taken  by  means  of 
a  spatula  from  various  portions  of  the  churn  and  placed  in  separate 
sample  jars. 

The  following  is  an  example  of  two  consecutive  churnings  show- 
ing variation  in  composition  of  samples  of  butter  from  the  same 
churn. 

TABLE  2.    VARIATION  IN  NINE  SAMPLES  FROM  SAME  CHURN 


Churn  1,   High  water 


Sample 

Percent 

Percent 

No. 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

1 

15.87 

79.35 

3.81 

0.97 

14.76 

82.29 

2.17 

0.78 

2 

16.36 

78.17 

4.43 

1.05 

14.32 

,82.72 

2.40 

0.56 

3 

15.43 

79.87 

3.72 

1.07 

14.23 

82.75 

2.28 

0.74 

4 

16.41 

.  78.56 

4.17 

0.86 

14.83 

81.96       2.63 

0.58 

5 

16.11 

78.98 

4.15 

0.75 

14.39 

82.57        2.26 

0.78 

6 

16.77 

77.86 

4.55 

0.82 

14.95 

81.77 

2.24    '     1.04 

7 

15.60 

79.02 

4.41 

0.97 

14.54 

82.33 

2.09 

1.04 

8 

15.47 

79.79 

3.62 

1.12 

14.36 

82.59 

2.07 

0.98 

9 

15.48 

79.68 

3.88 

0.96 

13.84 

83.33 

1.96 

0.87 

Average     15.94  :    79.00 

4.08 

0.95 

14.47 

82.48 

2.23 

0.82 

Churn  2,  Low  water 


A  sample  made  by  taking  butter  from  .various  places  in  the  churn 
is  fairly  representative  of  the  butter  in  question  and  the  analysis  of 
such  a  sample  is 'a  fair  approximation  of  its  chemical  content. 

COMPOSITION  OF  HALF  WORKFD  AND  WORKED  BUTTKR 

It  has  been  the  practice  for  some  time  to  work  the  butter  continu- 
ously to  the  extent  of  12  revolutions  in  the  Victor  churn  and  18  in  the 
Disbrow.  When  the  butter  had  been  worked  6  revolutions  in  the 
Victor  churn  and  9  in  the  Disbrow  it  was  considered  half  worked. 

In  twenty-three  consecutive  churnings  when  the  butter  was  half 


320 


BULLETIN  No.  137 


[September. 


worked  a  sample  was  taken  by  means  of  a  spatula  from  several  places 
in  the  churn.  A  sample  was  also  taken,  in  like  manner,  when  the  but- 
ter in  the  same  churn  was  completely  worked. 

TABLE  3.    WATER  IN  HALF  WORKED  AND  WORKED  BUTTER 


Percent 

of  water 

Percent 

of  water 

Percent 

Df  water 

Churn 
No. 

Half 
worked 
butter 

Worked 
butter 

Churn 
No. 

Half 
worked 
butter 

Worked 
butter 

Churn 
No. 

Half 
worked 
butter 

Worked 
butter 

1 
2 
3 
4 
5 
6 
7 
8 

15.14 
13.76 
14.51 
13.92 
13.41 
13.41 
13.17 
13.17 

15.27 
14.27 
13.24 
13.41 
13.73 
J4.18 
13.60 
13.60 

9 

10 
11 
12 
13 
14 
15 
16 

13.22 
13.99 
13.51 
13.60 
14.19 
14.16 
13.66 
14.08 

13.40 
13.27 
13.76 
13.22 
13.64 
13.68 
13.79 
14.03 

17 
18 
19 
20 
21 
22 
23 

13.38 
13.17 
13.41 
13.17 
14.48 
13.49 
14.38 

14.05 
13.30 
13.64 
13.30 
13.74 
13.39 
13.53 

Averae 

e.  . 

13.76 

13.70 

The  variation  was  no  greater  than  if  the  two  samples  had  been 
taken  from  the  worked  butter. 

CHANGE  IN  COMPOSITION  MADE  BY  EACH  REVOLUTION  IN  WORKING 

Five  consecutive  churnings  were  used  in  this  experiment.  The 
samples  of  butter  in  each  case  were  taken  as  uniformly  as  possible. 
Sample  No.  1  was  taken  when  the  butter  had  been  worked  to  the  ex- 
tent of  3  revolutions  of  the  churn  and  sample  No.  10  when  worked 
twelve  revolutions. 

TABLE  4.     COMPOSITION  OF  SAMPLES  TAKEN  AFTER  EACH  REVOLUTION 


Churn  1 

Churn  5 

Sam- 
ple 
Nn 

Revo- 
lutions 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

1 

3 

13.92 

83.82 

1.58 

0.68 

13.38 

83.30 

2.51 

0.81 

2 

4 

14.31 

83.26 

1.71 

0.72 

13.66 

82.61 

2.92 

0.81 

3 

5 

14.17 

83.58 

1.53 

0.72 

13.41 

83.41 

2.57 

0.81 

4 

6          14.59 

83.07 

1.73 

0.51 

13.26 

83.13 

2.74 

0.87 

5 

7 

14.67 

82.81 

1.68 

0.84 

13.66 

82.67 

2.83 

0.82 

6 

8          14.84 

82.77 

1.62 

0.77 

13.41 

83.02 

2.78 

0.79 

7 

9 

14.26 

83.51 

1.54 

0.69 

13.82 

82.40 

2.81 

0.97 

8 

10 

14.75 

82.79 

1.62 

0.84 

13.63 

82.63 

2.81 

0.93 

9 

11 

14.24 

83.41 

1.56 

0.79 

13.97 

82.32 

2.89 

0.82 

10            12 

14.94 

82.72 

1.67 

0.67 

13.63 

82.71 

2.92 

0.74 

Ave     

14  48 

83    17 

1    62 

0   72 

13   58 

82.79 

2.78 

0.84  ' 

Granul 

ar 

16  87 

82  43 

0  06 

0  64 

17    12 

81.78 

0.46 

0.64 

Highest  

13   97 

83.41 

2.92 

0.97 

Lowest  

13.26 

82.32 

2.51 

0.74 

1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


321 


AVERAGE  COMPOSITION  OF  THE  SAMPLES  OBTAINED  FROM  THE  FIVE  CHURNINGS 


14.36 

82.03 

2.70 

0.88 

Average  of  the  highest  samples  from  each  churning 


14.90 

82.89 

2.93 

1.09 

Average  ot  the  lowest  samples  trom  each  churning 


13.74 


81.46 


2.44 


0.70 


In  all  of  these  five  churnings  the  variation  in  composition  of  the 
samples  taken  from  each  revolution  of  churn  showed  no  greater  differ- 
ence than  if  all  had  been  taken  from  the  finished  butter. 

TABLE  5.     COMPOSITION  OF   SAMPLES  TAKEN  FROM   UPPER,   MIDDLE,  AND  LOWER 
END  OF  CHURN,  PERCENT. 


Date 

Upper  end 

Middle 

Lower  end 

Water 

Fat 

Salt 

Water 

Fat 

Salt 

Water 

Fat 

Salt 

Nov.  27 

14.45 
14.96 

81.20 
80.55 

2.87 
3.63 

14.89 
14.88 

80.59 
80.52 

3.66 
3.77 

14.92 
15.02 

81.12 
81.26 

3.10 
2.99 

Average.  .  .     14.  71 

80.88 

3.25 

14.89 

80.56 

3.71 

14.97 

81.19 

3.05 

Nov.  29 

13.35 
12.78 
13.24 

82.92 
83.61 
82.95 

2.89 
2.78 
2.92 

13.07 
13.19 

12.75 

83.50 
83.16 
83.81 

2.85 
2.88 
2.73 

13.86 
13.43 

12.77 

82.47 
82.94 
83.64 

2.93 
2.79 
2.69 

Average...     13.12 

83.16 

2.86 

13.00 

83.49 

2.82 

13.28 

83.02 

2.80 

Nov.  30 

15.45 
15.02 
14.92 

81.05 
80.37 
80.45 

3.59 
3.84 
3.77 

14.38 
14.03 
15.01 

81.18 
81.73 
80.34 

3.49 
3.39 
3.62 

14.43 
14.76 
14.47 

81.09 
80.28 
80.93 

3.57 
3.93 
3.71 

Average.  .  .     15.13 

80.62 

3.77 

14.48 

81.08 

3.50 

14.55 

80.77 

3.73 

Dec.    2 

15.48 
14.93 
15.38 

79.17 
80.02 
79.02 

4.32 
4.03 
4.40 

13.56 
14.53 
14.21 

80.89 
79.41 
79.87 

4.66 
4.89 
4.89 

14.84 
14.52 
15.26 

79.19 
79.44 

78.34 

5.09 
4.98 
5.06 

Average.  .  .     15.26 

79.40 

4.25 

14.10 

80.06 

4.81 

14.87 

78.99 

5.04 

Dec.    4 

14.81 

80.53 

3.75 

14.73 

80.69 

3.65 

14.91 

79.87 

4.34 

Dec.    9 

13.55 
13.23 
13.51 

84.57 
84.99 
84.30 

1.39 
1.62 
1.39 

13.34 
13.92 
14.09 

84.48 
83.81 
83.57 

1.30 
1.37 
1.45 

13.96 
13.74 
13.92 

83.93 
84.43 
83.88 

fi.ai 

Tl.40 
1.34 

Average.  .  .     13.43 

84.63 

1.47 

13.78 

83.95 

1.37 

13.54 

84.08 

1.36 

Gen.  Av   .  .     14.41 

81.54 

3.22 

14.16 

81.64 

3.31 

14.35 

81.32 

3.39 

322 


BULLKTIN  No.  137 


[September, 


ABNORMAL  BUTTER 


Date 

Upper 
end 

Middle 

Lower 
end 

Date 

Upper 
end 

Middle 

Lower 
end 

Water 

Water 

Water 

Water 

Water 

Water 

Oct.  16 

20.06 
19.95 
20.27 

20.24 
19.93 
19.96 

20.40 
21.05 
20.67 

Nov.  19 

23.71 
23.49 
23.51 

22.33 
22.51 
22.72 

22.83 
22.28 
22.88 

Av  

20.09 

20.04 

20.71 

23.57 

22.52 

23,00 

From  the  foregoing  table  it  is  seen  that  there  are  no  special  places 
in  the  churn  where  the  butter  is  found  differing  uniformly  from  the 
average  churn  composition. 

COMPOSITION  OF  BUTTER  MADE  IN  TWO  DIFFERENT  CHURNS 

The  two  churns  used  in  this  experiment  were  not  of  the  same  size 
but  the  amount  of  cream  churned  in  each  one  was  in  proportion  to  the 
capacity.  All  the  details  in  the  operations  of  the  two  churns  were  as 
nearly  alike  as  possible. 

TABLE  6.    VARIATION  IN  COMPOSITION  OF  BUTTER  FROM  TWO  DIFFERENT  CHURNS 

Comparison  1 


Sample 
No. 

Churn  A 

Churn  B 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

1  

12.83 
13.17 
14.10 
13.13 
12.85 
13.74 
13.40 
13.39 
13.69 
13.08 

84.55 
84.15 
83.15 
84.15 
84.57 
83.54 
84.02 
84.02 
83.60 
84.18 

1.77 
1.85 
2.06 
1.87 
1.82 
1.89 
1.88 
1.56 
1.98 
1.85 

0.85 
0.83 
0.69 
0.85 
0.76 
0.83 
0.70 
1.03 
0.73 
0.89 

15.85 
14.82 
14.82 
15.67 
13.62 
14.65 
14.55 
14.88 
14.61 
14.77 

80.82 
82.10 
82.00 
81.01 
83.58 
82.25 
82.30 
81.99 
82.13 
82.17 

2.68 
2.36 
2.33 
2.59 
1.97 
2.19 
2.20 
2.54 
2.22 
2.21 

0.85 
0.72 
0.85 
0.73 
0.83 
0.91 
0.95 
0.67 
1.04 
0.85 

2  

3  

4  

5. 

6. 

7  

8  

9  

10  

Av  

13.34 

83.99 

1.85 

0.81 

14.82 

82.00 

2.33 

0.84 

Highest.  .  .    14.10 

84.57 

2.06 

1.03 

15.85 

83.58 

2.68 

1.04 

Lowest  ...    12.83 

83.15 

1.56 

0.69 

13.62 

80.82 

1.97 

.0.67 

FACTORS  INFLUENCING  COMPOSITION  OF  BUTTF.R 


323 


Comparison  2 


Sample 
No. 

Churn  A 

Churn  B 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

1. 

13.14 
13.85 
14.04 
13.04 
13.58 

83.57 
82.69 
82.62 
83.75 
82.98 

2.45 

2:  57 

2.69 
2.32 
2.47 

0.84 
0.89 
0.85 
0.89 
0.97 

14.49 
15.42 
14.62 
15.01 
14.73 

82.15 
80.69 
81.74 
80.99 
81.36 

2.45 
2.80 
2.73 
3.08 
2.88 

0.94 
1.09 
0.86 
0.92 
1.03 

2 

3  

4  

5  

Av  13.53 

2.50 

0.85 

14.85 

81.38 

2.79 

0.97 

Highest.  .  .    14.04 

2.69 

0.97 

15.42 

82.15 

3.08 

1.09 

Lowest  ...    13.04 

2.32 

0.85 

14.49 

80.69 

2.45 

0.86 

AVERAGE  FOR  EACH  OF  THE  FIVE  COMPARISONS 


Compari- 
son 

Churn  A 

Churn  B 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

1  

13.34 
13.53 
13.50 
13.40 
14.04 

83.99 
83.12 
83.44 
82.69 
83.01 

1.85 
2.50 
2.04 
3.00 
2.24 

0.81 
0.85 
1.00 
0.91 
0.70 

14.82 
14.85 
14.83 
1    14.65 
15.09 

82.00 
81.88 
82.52 
81.68 
81.10 

'2.33 
2.79 

1.74 
2.79 
3.10 

0.84 
0.97 
0.90 
0.88 
0.71 

2. 

3. 

4 

5  

Av.  .          .    13.56 

83.25 

2.30 

0.85 

!    14..  84 

81.73 

2.55 

0.86 

Only  two  comparisons  are  given  entire,  but  the  average  for  the 
other  three  are  included  in  the  final  average. 

COMPOSITION  OF  BUTTER  AS  INFLUENCED  BY  TIME  THE  CREAM  is  HELD 
AT  CHURNING  TEMPERATURE 

During  the  months  of  May  and  June,  1907,  a  series  of  experiments 
were  carried  on,  in  which  butter  made  from  cream  held  one  to  three 
hours  was  compared  with  butter  made  from  the  same  grade  of  cream 
held  twelve  to  fifteen  hours  at  churning  temperature.  Twenty-six  vats 
of  cream  were  used,  making  a  total  of  fifty-two  churnings.  One  tub  of 
butter  was  packed  from  each  of  the  first  four  churnings,  while  two  tubs 
were  packed  from  each  of  the  other  forty-eight.  Samples  of  butter 
were  taken  for  analysis  from  the  churn  and  from  the  tub  before  and 
after  storage. 


324 


BULLBTIN  No.  137 


[September, 


TABLE  7. 


COMPOSITION  OF  BUTTER  AS  INFLUENCED  BY  TIME  THE  CREAM  is  HELD 
AT  CHURNING  TEMPERATURE — 26  CHURNINGS 


Samples  taken  from 

Butter  in  the 
churn 

Fifty  tubs  before 
storage 

Same  tubs  after 
storage 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 

Water 

Fat 

Salt 

Water 

Fat 

Salt 

From  cream 
held  1  to 
3  hours. 

13.86 

82.32 

3.08 

12.99 

83.39 

2.91 

12.04 

84.56 

2.63 

From  cream 
held  12  to 
IS  hours. 

13.83 

82.59 

2.82 

12.83 

83.85 

2.57 

11.88 

85.01 

2.33 

This  table  indicates  that  the  length  of  time  the  cream  is  held  at 
churning  temperature  is  not  a  factor  in  controlling  composition. 

COMPOSITION  OF  BUTTER  FROM  PASTEURIZED  AND  UNPASTEURIZED 

CREAM 

A  series  of  experiments  were  carried  on  in  1907  and  1908  to  de- 
termine the  relation  of  pasteurization  to  quality  of  butter.  The  first 
year  the  butter  from  twenty-six  churnings  of  pasteurized  cream  was 
compared  with  the  butter  made  from  the  same  number  of  churnings 
of  unpasteurized  cream. 

In  the  fourteen  comparisons  the  cream  for  each  day's  experiment 
was  all  mixed  in  one  vat,  one  half  of  this  was  pasteurized  and  placed 
in  a  ripener,  the  other  half  was  placed  in  the  ripener,  unpasteurized. 
For  two  days,  the  cream  in  each  ripener  was  churned  in  a  single  churn- 
ing. On  the  other  twelve  days  the  cream  in  each  ripener  was  divided 
and  churned  in  two  churnings,  making  a  total  of  four  churnings  each 
day  for  twelve  days  and  two  churnings  a  day  for  two  days. 

Two  tubs  of  butter  were  packed  from  each  churning,  making  a 
total  of  104  tubs  for  the  two  lots,  or  52  tubs  of  butter  made  from  pas- 
teurized cream,  compared  with  fifty-two  tubs  of  butter  made  from  un- 
pasteurized cream.  Samples  for  analysis  were  taken  from  the  churn 
and  from  the  tubs  before  and  after  storage.  The  averages  of  the  re- 
sults obtained  by  analyzing  these  samples  are  shown  in  the  following 
table : 


1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


325 


TABLE  8.    COMPOSITION  OF  BUTTER  MADE  FROM  PASTEURIZED  AND  UNPASTEURIZED 
CREAM — 26  CHURNINGS  EACH 


Unpasteurized 

Pasteurized 

Samples  taken  from 

Samples  taken  from 

Churn 

52  tubs 
before 
storage 

Same  tubs 
after 
storage 

Churn 

52  tubs 
before 
storage 

Same  tubs 
after 
storage 

Water 
Fat  .  .  . 
Salt  .  . 

14.42 
81.67 
3.07 

13.31 
82.99 
2.87 

12.24 
84.39 
2.56 

13.63 
82.69 
2.98 

12.66 
83.98 
2.61 

11.76 
85.04 
2.39 

The  butter  fat  in  each  individual  sample  taken  from  tub,  before 
storage,  is  also  recorded  in  Table  18. 

The  above  table  also  indicates  the  change  in  composition  due  to 
the  length  of  time  the  butter  was  held  before  samples  were  taken. 

In  1908,  samples  of  butter  for  analyses  were  taken  from  forty 
churnings,  made  from  pasteurized  cream.  Twenty  of  these  churnings 
were  made  to  contain  a  high  percent  of  water  and  low  percent  of  fat. 
In  the  other  twenty  churnings  the  butter  contained  low  water  and  high 
fat.  For  churning  record  see  Table  12. 

Twenty-four  hours  after  churning,  the  samples  of  butter  were 
taken  from  four  tubs  packed  from  each  churn,  making  a  total  of  80 
samples  taken  from  tubs  of  pasteurized  butter,  containing  high  water 
and  low  fat,  and  80  from  butter  of  a  low  water  and  high  fat  content. 
Samples  were  again  taken  from  the  butter  in  two  of  these  tubs  from 
each  churning  after  six  to  seven  months  in  storage.  In  like  manner, 
samples  were  taken  from  the  butter  made  from  corresponding  lots  of 
unpasteurized  cream. 

Results  of  analyzing  each  of  these  samples  are  recorded  in  Table 
13.  Samples  from  churn  1,  tubs  201  and  203,  401  and  403  before  stor- 
age, and  tubs  201  and  203  after  storage,  represent  high  water  and  low 
fat  butter;  churn  2,  tubs  202,  204,  402  and  404  before  storage,,  and  202 
and  204  after  storage  represent  the  low  water  and  high  fat  butter  made 
from  the  same  vats  of  cream  pasteurized.  Churn  3,  tubs  205,  207,  405 
and  407  before  storage,  and  205,  207  after  storage;  churn  4,  tubs  206, 
208,  406  and  408  before  storage,  and  206,  208,  after  storage  represent 
the  high  water  and  low  fat,  and  low  water  and  high  fat  butter  from 
unpasteurized  cream.  Each  division  of  four  churn?  represents  a  com- 
plete comparison. 

Table  9  gives  the  comparison  of  the  water,  fat,  and  salt  content 
separately  for  the  two  kinds  of  butter  made  from  pasteurized  and  un- 
pasteurized cream. 


326 


BULLETIN  No.  137 


[September, 


TABLE  9.    INFLUENCE  OF  PASTEURIZATION  OF  CREAM  UPON  COMPOSITION  OF  BUTTER. 

Comparing  the  Butter  on  brtsis  of  percent  of  VVaier  in  the  High  Water  and  Low 
Fat  Content  Butter — 20  churnings 


Samples 

Samples  taken 

Samples  taken  from 

taken  from 

from  4  tubs 

2  of  these  tubs 

Churn 

XT.-X 

churn 

before  storage 

after  storage 

JNo. 

Pasteur- 

Churn 

Unpas- 

Pasteur- 

Unpas- 

Pasteur- 

Jnpas- 

ized 

No. 

teurized 

ized 

teurized 

ized 

teurized 

1 

15.28 

3 

14.23 

13.61 

12.99 

13.58 

12.33 

5 

14.98 

7 

14.71 

13.98 

13.71 

13.17 

12.86 

9 

15.19 

11 

15.51 

14.31 

14.95 

14.04 

13.56 

13 

15.57 

15 

16.05 

14.56 

14.62 

13.38 

13.56 

17 

15  05 

19 

15.13 

13.95 

13.84 

13.23 

13.38 

21 

15.26 

23 

14.93 

14.03 

13.91 

13.68 

13.05 

25 

15.52 

27 

15.78 

15.30 

14.03 

15.33 

13.67 

9 

15.01 

3 

14.62 

14.19 

14.89 

14.04 

13.38 

33 

15.04 

35 

14.95 

14.71 

14.50 

13.82 

13.97 

37 

16.13 

39 

14.88 

15.53 

13.90 

14.75 

12.41 

41 

16.64 

43 

15.37 

16.12 

15.35 

14.39 

14.35 

45 

15.66 

47 

15.44 

14.77 

14.81 

14.25 

13.84 

49 

15.73 

51 

15.74 

15.25 

14.95 

14.52 

14.97 

53 

15.55 

55 

14.59 

15.33 

14.33 

14.13 

13.26 

57 

15.74 

59 

16.54 

15.58    ' 

15.72 

13.86 

13.32 

61 

16.06 

63 

15.49 

15.68 

15.13 

14.29 

13.33 

65 

16.15 

67 

15.15 

15.42 

15.06 

14.55 

13.51 

69 

15.85 

71 

14.94 

15.38 

14.62 

13.75 

12.84 

73 

14.52 

75 

14.21 

15.01 

14.27 

13.30 

12.73 

77 

15.15 

79 

15.22 

14.87 

14.49 

13.93 

13.35 

Av.  .. 

15.50 

15.12 

14.87 

14.49 

13.93 

13.35 

Dif.  .  . 

0.38 

0.38 

0.58 

TABLE  9 — Continued 


Percent  of  Water  in  Low  Water  and  High  F  u  Content  Butter — 20  churnings 


Samples 

Samples  taken 

Samples  taken  from 

taken  from 

from  4  tubs 

2  of  these  tubs  • 

churn 

before  storage 

after  storage 

Churn 

Pasteur- 

Churn 

Unpas- 

Pasteur- 

Unpas- 

Pasteur- 

Unpas- 

No. 

ized 

No. 

teurized 

ized 

teurized 

ized 

teurized 

2 

13  .  09 

4 

12.73 

12.25 

11.69 

11.16 

11.13 

6 

13.09 

8 

13.97 

12.34 

12.49 

11.51 

11.34 

10 

12.87 

12 

14.42 

12.17 

12.39 

11.30 

12.63 

14 

13.29 

16 

13.87 

12.20 

12.69 

11.77 

11.71 

18 

12.80 

20 

13.22 

11.82 

12.17 

11.41 

11.48 

22 

13.10 

24 

13.43 

12.16 

12.52 

11.61 

11.48 

26 

13.30 

28 

14.15 

12.76 

13.35 

11.39 

11.53 

30 

12.97 

32 

13.24 

12.54 

12.98 

11.36 

11.63 

34 

12.26 

36 

13.20 

12.09 

12.64 

11  .46 

11.80 

38 

12.88 

40 

13.37 

12.21 

11.23 

11.28 

10.88 

42 

12.69 

44 

12.59 

12.10 

13.15 

10.56 

12.01 

46 

13.50 

48 

13.32 

12.30 

11.96 

11.17 

10.06 

50 

13.89 

52 

13.31 

12.97 

12.84 

12.03 

11.74 

54 

13.22 

56 

13.31 

13.26 

12.90 

11.86 

13.01 

58 

13.01 

60 

13.48 

12.65 

13.12 

11.65 

12.26 

62 

14.49 

64 

13.39 

13.70 

13.18 

12.25 

11.89 

66 

14.14 

68 

12.94 

13.16 

12.92 

11.79 

11.32 

70 

13.59 

72 

13.21 

12.87 

12.95 

11.68 

11.45 

74 

12.80 

76 

13.08 

12.55 

12.75 

11.35 

11.53 

78 

13.59 

80 

13.19 

13.76 

13.51 

12.02 

12.11 

Av.  .. 

13.22 

13.42 

12.59 

12.52 

11.53 

11.67 

Dif.  .  . 

0.20 

0.07 

0.14 

1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


TABLE  9 — Continued 


Comparing  the  Butter  on  the  Basis  of  Percent  of  -Fat  in  the  High  Water  and 
Low  Fat  Content  Butter 


Samples 
taken  from 

Samples  taken 
from  "4  tubs 

Samples  taken  from 
2  of  these  tubs 

Churn 
No. 

churn 

before  storage 

after  storage 

Pasteur- 
ized 

Churn 
No. 

Unpas- 
teurized 

Pasteur- 
ized 

Unpas- 
teurized 

Pasteur- 
ized 

Unpas- 
teurized 

1 

80.81 

6 

82.66 

83.24 

84.29 

83.04 

84.97 

5 

81.03 

7 

82.12 

82.58 

83.02    . 

83.44 

84.08 

9 

80.51 

11 

80.42 

82.13 

81.16 

82.20 

82.85 

13 

80.06 

15 

80.33 

81.43 

82.13 

82.63 

83.25 

17 

80.42 

19 

80.63 

81.93 

82.23 

82.61 

82.84 

21 

81.15 

23 

82.12 

82.84 

83.50 

83.08 

84.34 

25 

81.25 

27 

80.75 

81.47 

82.91 

82.61 

83.33 

29 

80.88 

31 

82.52 

81.98 

82.16 

82.12 

83.96 

33 

81.38 

35 

82.31 

81.59 

82.80 

82.79 

83.30 

37 

80.06 

39 

81.98 

81.07 

83.40 

82.00 

84.93 

41 

79.59 

43 

81.60 

80.40 

81.72 

82.38 

82.74 

45 

80.89 

47 

81.60 

81.88 

82.29 

82.42 

83.23 

49 

80.29 

51 

80.42 

80.94 

81.51 

81.63 

81.24 

53 

81.61 

55 

82.83 

81.84 

83.19 

83.24 

84.40 

57 

81.05 

59 

79.18 

81.03 

80.11 

83.03 

83.12 

61 

80.39 

63 

81.38 

80.73 

81.89 

82.51 

83.80 

65 

80.67 

67 

82.02 

81.23 

82.31 

82.52 

83.98 

69 

81.02 

71 

82.22 

81.19 

82.48 

83.59 

84.78 

73 

82.67 

75 

81.89 

81.79 

81.84 

81.13 

83.79 

77 

82.26 

79 

83.46 

82.27 

82.02 

84.02 

85.02 

Av.  .. 

80.89 

81.62 

81.68 

82.35 

82.80 

83.69 

Dif  .  .  . 

0.73 

0.67 

• 

0.89 

TABLE  9 — Continued 


Percent  Fat  in  the  Low  Water  and  High  Fat  Content  Butter 


Samples 
taken  from 

Samples  taken 
from  4  tubs 

Samples  taken  from 
2  of  thes^  tubs 

Churn 
No. 

churn 

before  storage 

after  storage 

Pasteur- 
ized 

Churn 
No. 

Unpas- 
teurized 

Pasteur- 
ized 

Unpas- 
teurized 

Pasteur- 
ized 

Unpas- 
teurized 

2 

83.17 

4 

84.04 

84.33 

85.59 

85.65 

86.19 

6 

83.66 

8 

82.62 

84.73 

84.69 

85.58 

86.04 

10 

84.15 

12 

82.24 

85.01 

83.82 

86.02 

84.52 

14 

83.82 

16 

83.61 

85.26 

85.03 

85.71 

86.21 

18 

84.60 

20 

84.02 

85.85 

85.33 

86.30 

86.11 

22 

84.46 

24 

84.22 

85.72 

85.50 

86.17 

86.48 

26 

84.25 

28 

82.91 

85.00 

84.01 

86.37 

86.07 

30 

84.65 

32 

84.34 

84.97 

84.67 

86.40 

86.30 

34 

85.52 

36 

84.18 

85.68 

84.92 

86.44 

85.87 

38 

.    84.18 

40 

83.25 

85.13 

84.83 

86.16 

86.45 

42 

84.57 

44 

83.58 

85.34 

84.19 

86.97 

84.87 

46 

83.11 

48 

83.13 

84.66 

84.72 

85.93 

87.02 

50 

81.06 

52 

84.10 

82.47 

84.61 

83.71 

85.75 

54 

84.44 

56 

84.36 

84.38 

84.84 

85.85 

84.52 

58 

84.57 

60 

83.70 

84.93 

84.09 

85.81 

84.85 

62 

82.18 

64 

83.85 

83.15 

84.04 

84.79 

85.54 

66 

82.23 

68 

84.42 

83.69 

84.48 

85.29 

86.46 

70 

83.59 

72 

84.07 

84.52 

84.41 

85.96 

86.12 

74 

84.42 

76 

84.58 

84.87 

85.06 

86.42 

86.31 

78 

83.85 

80 

84.64 

83.57 

84.66 

85.81 

85.85 

Av.  .. 

83.82 

83.79 

84.66 

84.67 

85.83 

85.87 

Dif.  . 

0.03 

. 

0.01 

0.04 

328 


BULLETIN  No.  137 


[September, 


TABLE  9 — Continued 


Comparing  the  Butter  on  the  Basis  of  Percent  of  Salt  in  the  High  Water  and 
"Low  Fat  Content  Butter 


Samples 

Samples  taken 

Samples  taken  from 

taken  from 

from  4  tubs 

2  of  these  tubs 

Churn 

churn 

before  storage 

after  storage 

No. 

Pasteur- 

Churn 

Unpas- 

Pasteur- 

Unpas- 

Pasteur- 

Unpas- 

ized 

No. 

teurized 

ized 

teurized 

ized 

teurized 

1 

2.77 

3 

2.10 

2.25 

1.78 

2.59 

1.79 

5 

2.81 

7 

2.37 

2.56 

2.13 

2.71 

1.88 

9 

2.97 

11 

3.00 

2.53 

2.74 

2.87 

2.72 

13 

3.24 

15 

2.61 

3.06 

2.36 

3.02 

2.26 

17 

3.54 

19 

3.28 

3.14 

2.98 

3.30 

2.97 

21 

2.65 

23 

2.03 

2.39 

1.91 

2.51 

1.84 

25 

2.33 

27 

2.45 

2.31 

2.15 

2.27 

2.18 

29 

3.03 

31 

1.75 

2.91 

2.06 

3.10 

1.78 

33 

2.65 

35 

1.82 

2.85 

1.77 

2.58 

1.81 

37 

2.58 

39 

2.05 

2.46 

1.77 

2.46 

1.79 

41 

2.72 

43 

2.07 

2.47 

2.30 

2.47 

2.08 

45 

2.82 

47 

2.35 

2.56 

2.04 

2.51 

2.03 

49 

2.91 

51 

2.94 

2.79 

2.61 

2.93 

2.85 

53 

2.04 

55 

1.77 

1.89 

1.61 

1.72 

1.46 

57 

2.51 

59 

3.50 

2.29 

3.14 

2.18 

2.73 

61 

2.59 

63 

2.33 

2.62 

2.17 

2.30 

1.71 

65 

2.27 

67 

1.85 

2.10 

1.61 

1.91 

1.58 

69 

2.19 

71 

1.99 

2.15 

1.76 

1.71 

1.52 

73 

1.97 

75 

3.12 

2.00 

2.91 

1.76 

1.65 

77 

1.69 

79 

1.63 

1.58 

1.51 

1.40 

1.29 

Av.  .. 

2.61 

2.35 

2.45 

2.16 

2.40 

2.05 

Dif  .  .  . 

0.26 

0.29 

0.35 

TABLE  9 — Continued 


Percent  of  Salt  in  the  Low  Water  and  High  Fat  Content  Butter 


Samples 

Samples  taken 

Samples  taken  from 

taken  from 

from  4  tubs 

2  of  these  tubs 

Churn 

churn 

before  storage 

after  storage 

No. 

Pasteur- 

Chun. 

Unpas- 

Pasteur- 

Unpas- 

Pasteur- 

Unpas- 

ized 

No. 

teurized 

ized 

teurized 

ized 

teurized 

2 

2.82 

4 

2.21 

2.45 

1.84 

2.48 

1.92 

6 

2.30 

8 

2.10 

2.12 

1.92 

2.20 

1.76 

10 

.     2.18 

12 

2.13 

1.92 

1.77 

1.97 

1.94 

14 

2.03 

16 

1.78 

1.90 

1.51 

1.93 

1.38 

18 

1.76 

20 

1.93 

1.65 

1.64 

1.66 

1.58 

22 

1.65 

24 

1.54 

1.58 

1.59 

1.61 

1.30 

26 

1.68 

28 

2.01 

1.66 

1.82 

1.58 

1.56 

30 

1.67 

32 

1.47 

1.78 

1.56 

1.54 

1.28 

34 

1   39 

36 

1.60 

1.71 

1.75 

1.42 

1.49 

38 

1.93 

40 

2.26 

1.91 

1.99 

1.75 

1.83 

42 

2.05 

44 

1.81 

2.02 

1.67 

1.79 

1.82 

46 

2.75 

48 

2.86 

2.17 

2.32 

2.09 

2.00 

50 

3.90 

52 

1.85 

3.65 

1.66 

3.36 

1.63 

54 

1.79 

56 

1.68 

1.57 

1.68 

1.50 

1.56 

58 

1.93 

60 

2.21 

1.78 

2.02 

1.75 

2.02 

62 

2.68 

64 

2.05 

2.41 

1.86 

2.09 

1.67 

66 

2.69 

68 

1.88 

2.31 

1.71 

2.07 

1.42 

70 

1.98 

72 

1.80 

1.78 

1.58 

•    1.58 

1.54 

74 

1.78 

76 

1.55 

1.70 

1.68 

1.50 

1.28 

78 

1.77 

80 

1.41 

1.66 

1.59 

1.37 

1.23 

Av.  .. 

2.14 

1.91 

1.97 

1.71 

1.86 

1.61 

Dif.  .  . 

0.23 

0.26 

0.25 

1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


329 


TABLE  10.    GENERAL  SUMMARY  OF  PRECEDING  TABLE 


Pasteurized  —  40  churnings 

Unpasteurized  —  40  churnings 

Samples  taken  from 

Samples  taken  from 

Churn 

1  60  tubs 
before 
storage 

80  tubs 
after 
storage 

Churn 

160  tubs 
before 
storage 

80  tubs 
after 
storage 

High  Water  and  Low  Fat  Content  Butter 


Percent  water 

15.50 

14.87 

13.93 

15.12 

14.49 

13.35 

fat  .  . 

80.89 

81.68 

82.80 

81.62 

82.35 

83.69 

salt  . 

2.61 

2.45 

2.40 

2.35 

2.16 

2.05 

Difference  between  Pasteurized  and  Unpasteurized  Butter 


Percent  water 

0.38 

0.38 

0.58 

fat  .  . 

0.73 

0.67 

0.89 

"        salt  . 

0.26 

0.29 

6.35 

Low  Water  and  High  Fat  Content  Butter 


Percent  water 

13.22 

12.59 

11.53 

13.42 

12.52 

11.67 

fat  .  . 

83.82 

84.66 

85.83 

83.79 

84.67 

85.87 

salt  . 

2.14 

1.97 

1.86 

1.91 

1.71 

1.61 

Difference  between  Pasteurized  and  Unpasteurized  Butter 


Percent  water 

0.20 

0.14 

0.07 

fat  .  . 

o^oi 

0.04 

6.03 

"        salt  . 

0.23 

0.26 

6.25 

The  Unpasteurized  butter  in  1907  showed  a  higher  water  and  lower 
fat  content  than  did  the  butter  from  pasteurized  cream.  In  1908  when 
methods  were  employed  that  should  give  high  and  low  water  respec- 
tively, the  butter  from  pasteurized  cream  contained  higher  water  than 
the  butter  from  Unpasteurized  cream.  When  the  method  was  changed 
and  butter  containing  high  fat  and  low  water  was  made  there  was  little 
or  no  difference  in  the  analysis  of  pasteurized  and  Unpasteurized  but- 
ter. 

While  averages  would  lead  one  to  draw  these  conclusions  there  is 
no  apparent  regularity  of  distribution  caused  by  churning  either  pas- 
teurized or  Unpasteurized  cream. 

The  foregoing  Table  is  an  excellent  indication  of  what  may  be 
secured  in  uniformity  of  composition  of  butter  from  separate  churn- 
ings, for  with  few  exceptions,  any  of  the  above  samples  might  have 
been  one  of  ten  taken  from  the  same  churning. 

INFLUENCE  OF  DRY  AND  WET  SALTING  UPON  COMPOSITION 

Dry  salting  is  the  term  applied  to  the  usual  method  of  salting  but- 
ter. After  the  butter  in  the  churn  has  been  washed  and  the  water  al- 
lowed to  drain  the  dry  salt  is  then  sprinkled  uniformly  over  the  sur- 
face, i 

Wet  salting  as  here  referred  to  is  the  method  that  has  been  used 
by  this  station  during  the  past  two  years.  It  differs  from  the  so-called 


330 


BULLETIN  No.  137 


[September, 


dry  salting  system  in  that  more  salt  is  required  and  a  definite  amount 
of  water  per  pound  of  butter  in  the  churn  is  also  added.  In  either 
case  the  rate  of  salt  used  per  pound  of  butter  does  not  determine  the 
percent  of  salt  retained  in  the  finished  product.  Dry  salting,  presup- 
poses that  some  of  the  wash  water  is  retained.  This,  however,  is  never 
constant  nor  in  proportion  to  the  amount  of  butter  in  the  churn,  hence, 
it  is  a  factor  largely  responsible  for  lack  of  uniformity  of  salt  content 
obtained  by  this  method.  A  certain  amount  of  water  in  the  churn  dur- 
ing working  is  necessary  to  aid  in  dissolving  the  salt.  If  this  amount 
is  not  in  proportion  to  the  butter  in  the  churn  it  will  influence  the 
amount  of  salt  retained.  For  example,  if  30  pounds  of  water  should 
be  left  in  the  churn  with  the  200  or  600  pounds  of  butter  and  in  either 
case  salt  added,  at  the  rate  of  one  ounce  per  pound  of  butter,  it  is 
natural  that  the  butter  in  the  600  pound  churn  would  contain  the 
highest  percent  of  salt,  since  a  smaller  percent  of  the  salt  is  wasted  in 
the  form  of  brine,  as  previously  stated. 

By  the  wet  method  of  salting,  the  butter  is  thoroughly  drained  and 
a  definite  amount  of  salt  and  water  is  added  per  pound  of  butter. 

Thoroly  draining  the  butter,  in  a  measure,  overcomes  the  un- 
certain amount  of  water  retained  in  the  churn  and  leaves  the  relation 
of  salt,  butter,  and  water  more  definite. 

An  example  of  this  method  of  salting  is  recorded  in  Table  12. 
The  question  naturally  arises:  What  influence  does  this  additional 
amount  of  water  in  the  churn,  while  the  butter  is  being  worked,  have 
upon  the  water  and  fat  content? 


TABLE  11. 


CHURN  RECORD  TO  SHOW  INFLUENCE  OF  DRY  AND  WET  SALTING  ON 
COMPOSITION  OF  BUTTER 


Pounds 

Percent 

Churn 
No. 

Cream 

Butter 
fat 

Salt 
added 

Water 
added 

Brine 

left  in 
churn 

Water 

Fat 

Salt 

1  

1016 

243.8 

33.5 

51 

78 

15.05 

81.80 

2.32 

2  

923 

226.3 

16.5 

not  any 

35 

14.43 

91.30 

3.42 

3  

735 

180   7 

26.2 

33 

77 

14.58 

82.40 

2.11 

4  

729 

174.9 

12.7 

not  any 

37 

14.94 

82.26 

2.01 

5  

807 

229.8 

16.5 

not  any 

14.96 

81.81 

2.43 

6  

797 

227.3 

33.0 

41 

14.41 

81.91 

2.38 

7  

815 

216.0 

15.7 

not  any 

22 

14.33 

82.14 

2.78 

8  

740 

196.1 

28.6 

36.6 

60 

13.73 

82.38 

3.19 

9  

700 

189  0 

27.5 

34.5 

82 

14.46 

82.35 

2.41 

10. 

690 

186  0 

13   7 

not  any 

28 

14.33 

82.93 

1.94 

11  

713 

128.3 

9.7 

not  any 

50 

13.73 

84.53 

0.93 

12  

651 

117.8 

17.1 

21 

.    62 

14.05 

83.42 

1.80 

This  method  of  salting  had  been  in  use  for  some  time  before  it 
was  experimentally  compared  with  dry  salting  on  alternate  days.  This 
comparison  did  not  indicate  that  the  method  of  salting  bore  any  direct 
relation  to  the  intended  water  content.  A  year,  or  more,  later  compari- 
sons were  made  on  six  consecutive  days  by  dividing  all  of  the  cream 


1909]  FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER  331 

in  the  ripener  into  two  churnings.  Care  was  taken  to  eliminate  all 
other  influencing  factors.  In  each  series  the  butter  was  allowed  to 
drain  alike.  To  one  churn  was  added  one  ounce  of  salt  per  pound 
of  estimated  butter  and  to  the  other  two  ounces  of  salt  and  two  and 
one-half  ounces  of  water  per  pound.  The  estimated  butter  was  based 
upon  pounds  of  butter  fat  churned  allowing  one-sixth  for  overrun. 

In  looking  over  these  results  there  is  a  marked  degree  of  uniform- 
ity in  the  water  content,  in  fact,  the  variation  would  be  no  greater  had 
all  of  the  samples  been  taken  from  any  one  of  the  churnings.  This 
is  not  so  true  of  the  fat  and  salt.  In  all  the  work  that  has  previously 
been  done  at  this  station  in  studying  composition,  the  data  show  that 
if  a  fixed  percent  of  water  is  desired  it  can  be  obtained  regardless  of 
the  amount  of  salt  retained  in  the  butter ;  that  is  to  say,  there  is  no 
relation  between  water  and  salt  content.  Casein  also  remains  quite 
constant.  It  must  therefore  be  noted  that  if  butter  is  made  having  a 
high  or  low  salt  content,  there  must  be  a  corresponding  decrease  or  in- 
crease in  fat  content.  Butter  having  15  percent  of  water  can  be  made 
regardless  of  whether  the  operator  intends  1  or  5  percent  of  sa1t.  Com- 
paring the  dry  and  wet  salted  butter  for  each  day  there  is  no  great 
difference.  The  two  lots  of  butter  made  in  churnings  11  and  12  con- 
tained a  much  lower  salt  content  due  to  the  small  amount  of  butter 
worked,  in  proportion  to  salt  added,  and  excessive  amounts  of  the 
wash  water  that  was  drained  off,  previous  to  salting.  A  comparatively 
uniform  salt  content  can  be  maintained  in  various  churnings  of  butter. 
The  grains  of  salt  can  be  distributed  thru  the  butter  regardless  of. 
whether  they  will  dissolve  or  not.  This  fact  may  seem  to  be  insignifi- 
cant, but  it  is  not  a  safe  policy  to  make  butter  even  under  favorable 
conditions  unless  due  consideration  is  given  to  the  dissolving  of  salt. 
There  is  a  difference  in  salt  grains ;  some  pass  into  solution  much  more 
readily  than  others.  However,  this  difference  can  be  reduced  to  a 
minimum  by  having  some  free  water  with  the  butter  in  the  churn  at 
time  of  working. 

It  may  be  observed  by  looking  over  Table  12,  Churning  Record, 
that  the  percent  of  salt  was  not  as  uniform  as  might  be  desired.  It  is 
also  true  that  the  ratio  of  salt  and  water  used  was  not  the  same  thru- 
out  the  experiment.  In  churn  number  75  an  error  was  made  in  the 
salt  calculation  and  was  not  discovered  until  the  working  was  com- 
pleted. 

INFLUENCE  OF  TEMPERATURE  UPON  COMPOSITION 

In  connection  with  the  regular  investigation  a  large  amount  of 
data  had  been  collected  from  time  to  time  that  might  lead  to  some 
definite  line  of  study  on  temperature  as  a  factor  influencing  composi- 
tion. Already  some  material  had  been  obtained  and  was  accumulating 
which  gave  temperature  the  most  prominent  place  as  a  factor  in  con- 
trolling composition.  Therefore  it  seemed  advisable  that  a  series  of 
experiments  be  carried  out  on  a  large  enough  scale  to  furnish  data 
comparable  with  practical  creamery  conditions.  In  connection  with 
the  work  done  in  1908  on  comparing  butter  made  from  pasteurized 


332  BULLETIN  No.  137  [September, 

and  unpasteurized  cream  the  pasteurized  cream  for  each  day  was 
placed  in  a  200  gallon  cream  ripener ;  the  remainder  of  the  cream  for 
each  comparison  was  not  pasteurized  but  placed  in  another  ripener, 
thus  giving  two  different  lots  of  cream  from  which  to  also  study  com- 
position. 

The  pasteurized  cream  in  each  of  the  20  comparisons  was  always 
churned  first,  in  two  different  churns,  and  the  unpasteurized  cream 
immediately  after.  In  each  comparison  the  cream  in  the  two 
ripeners  was  handled  to  produce  butter  having  a  high  water  and  low 
fat  content.  The  remainder  of  the  cream  in  each  ripener  was  made 
into  butter  of  a  low  water  and  high  fat  content.  The  salt  in  these  four 
churns  was  kept  as  nearly  uniform  as  possible.  Churns  were  num- 
bered in  order  from  1  to  80.  The  first  churn  for  each  experimental 
day  always  contained  pasteurized  cream  to  be  made  into  butter  of  high 
water  and  low  fat,  and  second  churn  filled  with  the  same  cream  but 
to  be  made  into  the  drier  butter.  Preceding  data  showed  that  differ- 
ent makes  of  churns  had  an  influence  on  the  water  content  and  this  fact 
was  taken  advantage  of  in  making  high  and  low  moisture  butter.  The 
only  other  change  made  to  produce  the  two  lots  of  butter  of  different 
composition,  was  the  temperature  of  the  wash  water.  However,  it 
would  have  been  possible  to  have  secured  a  wider  variation  had  the 
other  lines  of  the  experiment  permitted  a  regulation  of  the  temperature 
of  the  cream.  The  wash  water  was  allowed  to  remain  in  the  churn  a 
sufficient  length  of  time  to  adjust  the  temperature  of  the  butter. 


1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


333 


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336 


BULLETIN  No.  137 


[September, 


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1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


337 


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338  BULLETIN  No.  137  [September, 

Table  12  is  a  complete  record  of  the  method  of  making  the  80 
consecutive  churnings  of  experimental  butter,  for  comparison  of  pas- 
teurized and  unpasteurized  cream,  and  of  high  and  low  water  content 
butter.  In  making  butter  in  a  creamery  the  general  method  need  vary 
but  little  from  this,  except  in  respect  to  temperature  of  the  water  used 
in  washing  and  the  amount  of  salt  and  water  added  at  time  of  salting. 
This  butter  was  made  during  the  months  of  May  and  June.  The  tem- 
perature of  the  cream  and  the  length  of  time  it  was  held  before  churn- 
ing gave  results  that  were  desirable.  The  temperature  of  the  wash 
water  was  constant,  depending  upon  composition  intended  in  the  but- 
ter. There  was  a  difference  in  the  general  condition  of  the  two  lots 
of  butter  commensurate  with  the  method  of  handling,  but  this  differ- 
ence was  not  sufficient  to  be  detected  when  the  butter  was  judged.  The 
lots  of  butter  made  to  contain  the  higher  percent  of  water  were  rather 
soft  when  the  working  was  completed  and  the  low  water  butter  very 
firm.  This  condition  was  due  to  the  temperature  of  the  wash  water 
alone.  ' 

It  is  interesting  to  note  that  the  sudden  change  of  temperature  in 
the  butter,  due  to  washing  it  with  water  at  a  much  lower  or  a  much 
higher  temperature  than  that  of  the  buttermilk,  did  not  impair  the 
finished  workmanship.  It  was  the  unanimous  opinion  of  the  judges 
that  the  workmanship  could  not  have  been  improved. 

The  range  of  temperature  that  should  be  employed  in  handling 
cream  during  the  various  stages  until  it  is  made  into  butter,  cannot  be 
stated  definitely.  The  general  method  followed  in  Table  12  produces 
desirable  results  during  the  summer  months  in  Illinois.  The  main 
change  of  temperature  occurs  as  the  season  advances.  This  general 
method  employed  in  salting  the  butter  gives  desirable  results.  The 
objection  is  that  salt  is  wasted;  however,  it  is  not  necessary  that  2 
ounces  of  salt  and  3  ounces  of  water  per  pound  of  butter  be  the  stand- 
ard. The  presence  of  a  given  amount  of  water  in  the  churn  to  dis- 
solve the  salt  reduces  the  possibility  of  mottles.  Mr.  F.  A.  Jorgensen,. 
Field  Instructor  in  Dairy  Manufactures,  has  in  his  work  in  the  cream- 
eries, used  less  salt  and  water.  This  same  method  has  been  given  a 
thoro  trial  in  making  butter  in  the  University  creamery  and  proves 
to  be  nearly  as  successful.  In  this  method  the  amount  of  butter  is  es- 
timated on  the  basis  of  butter  fat  in  the  cream  plus  one-sixth  for  over- 
run. To  every  one  hundred  pounds  of  butter  add  8  to  10  pounds  of 
salt  and  8  to  12  pounds  of  water.  Mix  the  granular  butter,  salt  and 
water  by  revolving  the  churn  on  slow  gear  ten  revolutions,  then  work 
the  usual  amount. 

The  only  reason  for  advocating  the  two  different  methods  of  salt- 
ing butter  is  that  the  creamery  operator  may  have  some  standard. 
However,  the  skilled  operator  needs  no  better  method  than  the  one  he 
has  followed  for  years. 

In  referring  to  churn  1  on  May  6,  it  can  be  seen  that  the  repre- 
sentative tubs  packed  were  marked  201,  203,  401,  and  403.  These  same 
tub  numbers  are  used  again  in  Table  13,  also  in  Table  15,  to  show  the 
amount  of  butter  fat  recovered  in  the  butter  made  in  churn  1.  The 


1909]  FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER  339 

first  average  in  Table  17  represents  the  first  four  churnings  in  Table 
12  and  the  first  sixteen  tubs  sampled  and  reported  in  Table  13. 

Samples  for  analysis  were  taken  from  the  churn,  from  four  tubs 
packed  from  each  churning  and  from  two  of  these  tubs  from  each 
churning  after  storage. 

It  seemed  best  to  give  the  results  obtained  by  analyzing  each  sam- 
ple together  with  averages  in  order  that  further  data  are  furnished  to 
show:  (1)  That  uniformity  of  composition  is  possible  regardless  of 
the  percent  of  water  or  fat  intended  to  be  put  into  the  butter.  (2) 
The  sampling  of  four  different  tubs  from  the  same  churn  does  not  al- 
ways give  samples  having  the  same  composition.  (3)  Variation  in 
composition  of  butter  when  samples  are  taken  from  the  butter  in  the 
churn  and  in  the  tubs  before  and  after  storage.  It  was  not  intended 
that  butter  with  abnormally  high,  or  with  an  illegal  percent  of  water, 
be  made,  but  a  grade  of  butter  that  could  be  sold  on  any  market. 

The  two  lots  of  butter  naturally  did  not  have  the  same  degree  of 
firmness  when  packed  into  the  tubs  and  the  hard  butter  did  not  handle 
quite  as  well  nor  show  as  finished  workmanship  as  the  soft  butter  but 
there  was  not  enough  difference  to  affect  its  market  or  general  condi- 
tion for  judging. 

The  results  obtained  by  studying  influence  of  temperature  are  not 
abnormal.  Butter  fat  does  not  at  all  seasons  of  the  year  respond  alike 
to  the  same  temperature.  This  is  not  new  information  since  creamery 
operators  have  long  had  an  adjustable  scale  of  temperature  to  suit 
seasons  of  the  year.  There  is  no  excuse  for  illegal  butter  in  any 
locality.  It  is  true,  that  there  are  minor  influencing  factors  to  be  rec- 
ognized, all  of  which  may  be  controlled  by  temperature. 


340 


BULLETIN  No.  137 


[September, 


TABLE  13.     COMPOSITION  OF  BUTTER  IN  EIGHTY  CONSECUTIVE  CHURNINGS.     WHEN 
SAMPLES  ARE  TAKEN  FROM  CHURN;    FROM   FOUR  TUBS  FROM  EACH  CHURN- 
ING TWENTY-FOUR  HOURS  LATER,   AND  FROM  Two  OF  THESE  SAME 

TUBS    AFTER     SlX    TO    SEVEN    MONTHS    IN    STORAGE 


Tub 

No. 

201 
203 
401 
403 

Ch'n 
No. 

1 

Samples  taken  from  churn 

Four  tubs  24  hours  later 

After  6  to  7  months  in  storage 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

15.28 

80.81 

2.77 

1.14 

13.36 
13.53 
13.93 
13.62 

83.45 
83.28 
82.98 
83.27 

2.22 
2.25 
2.29 
2.24 

0.97 
0.94 
0.80 
0.87 

13.95 
13.20 

82.56 
83.52 

2.69 

2.48 

0.80 
0.80 

202 
204 
402 
404 

205 
207 
405 
405 

206 
208 
406 
408 

2 
3 
4 

13.09 
14.23 
12.75 

83.17 

2.82 

0.92 

12.01 
12.29 
12.50 
12.20 

84.70 
84.25 
84.02 
84.37 

2.43 
2.47 
2.52 
2.39 

0.86 
0.99 
0.96 
1.04 

11.05 
11  .27 

85.83 
85.46 

2.48 
2.48 

0.64 
0.79 

82.66 

2.10 

1.01 

13.01 
12.65 
13.44 
12.87 

84.37 
84.65 
83.73 
84.43 

1.87 
1.68 
1.89 
1.68 

1.82 
1.91 
1.88 

1.74 

0.75 
1.02 
0.94 
1.02 

12.47 
12.18 

84.80 
85.13 

1.78 
1.80 

0.95 
0.89 

84.04 

2.21 

1.00 

11.55 
11.71 
11.88 
11.63 

85.82 
85.50 
85.30 
85.72 

0.81 
0.88 
0.94 
0.91 

10.86 
11.39 

86.55 
85.83 

1.87 
1.97 

0.72 
0.81 

209 
211 
409 
411 

210 
212 
410 
412 

213 
215 
413 
415 

214 
216 
414 
416 

217 
219 
417 
419 

218 
220 
418 
420 

5 
6 

7 
8 

14.98 

81.03 

2.81 

1.18 

13.88 
13.69 
14.54 
13.70 

82.74 
82.94 
81.82 
82.85 

2.49 
2.47 
2.66 
2.63 

0.89 
0.90 
0.98 
0.82 

13.32 
13.02 

83.19 
83.69 

2.68 
2.54 

0.81 
0.75 

13.09 

83.66 
82.12 

2.30 

0.95 

12.40 
12.30 
12.34 
12.32 

84.72 
84.78 
84.66 
84.76 

2.13 
2.05 
2.12 
2.17 

0.75 
0.87 
0.88 
0.75 

11.88 
11.13 

12.80 
12.92 

11.35 
11.32 

85.22 
85.94 

2.24 
2.16 

0.66 
0.77 

14.71 

2.27 
2.10 

0.90 

13.77 
13.45 
13.48 
14.16 

83.01 
83.18 
83.39 
82.51 

84.96 
84.28 
84.86 
84.66 

2.10 
2.17 
2.10 
2.14 

1.74 
1.89 
2.10 
1.96 

1.12 

1.20 
1.03 
1.19 

84.12 
84.03 

1.63 
2.14 

1.46 
0.91 

0.97 
0.87 

13.97 

82.62 

1.31 

12.37 
12.73 
12.40 
12.48 

0.93 
1.10 
0.64 
0.90 

86.02 
86.05 

1.76 
1.76 

9 
10 

15.19 

80.51 

2.97 

1.33 

14.39 
13.98 
14.23 
14.62 

12.57 
12.08 
12.17 
11.87 

81.90 
82.77 
82.11 
81.74 

2.60 
2.36 
2.51 
2.66 

1.11 
0.89 
1.15 
0.98 

13.93 
14.  14 

82.07 
82.32 

2.97 
2.76 

1.03 
0.78 

0.71 
0.73 

12.87 

84.15 

2.18 

0.80 

84.61 
85.14 
84.93 
85.38 

2.08 
1.89 
1.87 
1.86 

0.74 
0.89 
1.13 
0.89 

11.10 
11.49 

86.28 
85.76 

1.91 
2.02 

1909]  FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 

TABLE  13 — Continued 


341 


Tub 
No. 

221 
223 
421 
423 

Ch-n 
No. 

11 

Samples  taken  from  churn 

Four  tubs  24  hours  later 

After  6  to  7  months  in  storage 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 
3.00 

Casein 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

15.51 

80.42 

1.07 

14.98 
15.03 
14.93 
14.88 

81.02 
81.09 
81.21 
81.34 

2.86 
2.71 
2.66 
2.74 

1.14 
1.17 
1.20 
1.04 

14.01 
12.95 

82.16 
83.54 

2.87 
2.57 

0.96 
0.84 

222 
224 
422 
424 

12 
13 

14.42 

82.24 

2.13 

1.21 

13.36 
13.51 
13.32 
13.36 

83.86 
83.53 
83.95 
83.96 

1.80 

1.84 
1.71 
1.73 

0.98 
1.12 
1.02 
0.95 

12.94 
12.31 

84.12 
84.96 

2.04 
1.83 

0.90 
0.90 

0.80 
1.16 

0.66 

225 
227 
425 
427 

15.57 
13.29 

80.06 

3.24 

1.13 

14.13 
14.29 
14.15 
15.69 

82.03 
81.88 
81.89 
79.94 

85.52 

3.02 
2.67 
3.00 
3.54 

0.82 
1.16 
0.96 
0.83 

13.46 
13.29 

11    77 

82.63 
82.60 

85.85 

3.09 
2.95 

226 
228 
426 
428 

14 

83.82 

2   03 

0.86 

12.11 

1  .86 

0.51 

1   92 

11.93 
12.42 
12.34 

85.54 
85.00 
84.98 

1.87 
1.91 
1.97 

0.66 
0.67 

0.71 

11.76 

85.77 

1.94 

0.53 

229 
231 
429 
431 

15 

16.05 

80.33 

2.61 

1.01 

14.08 

82.86 

2.22 

0.-84 

13.96 

82.83 

2.36 

0.85 

14.45 
14.92 
15.03 

82.38 
81.80 
81.47 

2.28 
2.45 
2.49 

0.89 
0.83 
1.01 

13.35 

83.67 

2.15 

0.83 

230 
232 
430 
432 

233 
235 

433 
435 

234 
236 
434 
436 

237 
239 
437 
439 

16 
17 
18 
19 

13.87 

83.61 

1.78 

0.74 

12.24 

85.58 

1.51 

0.67 

11.80 

86/07 

1.42 

0.71 

12.47 
13.02 
13.02 

85.32 
84.64 
84.57 

81.77 
82.38 
81.97 
81.62 

1.44 
1.59 
1.49 

3.19 
3.00 
3.16 
3.18 

1.58 
1.66 
1.72 
1.65 

3.00 
2.94 
3.04 
2.94 

0.77 
0.75 
0.92 

11.62 

86.35 

82.90 
82.31 

1.34 

0.69 

15.05 
12.80 
15.13 

80.42 

3.54 

0.99 

14.03 
13.60 
13.94 
14.22 

1.01 
1.02 
0.93 
0.98 

13.03 
13.43 

3.14 

3.45 

1.67 
1.64 

3.05 
2.88 

0.93 
0.81 

0.65 
0.64 

0.81 
0.82 

84.60 

1.76 

0.84 

12.04 
11.63 
11.89 
11.74 

86.10 
85.59 
85.68 
86.04 

6.28 
1.02 
0.71 
0.57 

0.96 
0.99 
0.85 
1.01 

11.39 
11  .42 

86.29 
86.30 

80.63 

3.28 

0.96 

13.99 
13.72 
13.93 
13.71 

82.05 
82.35 
82.18 
82.34 

13.57 
13.19 

82.57 
83.11 

238 
240 
438 
440 

20 

13.22 

84.02 

1.93 

0.83 

12.25 
11.97 
12.29 
12.17 

85.15 
85.61 
85.28 
85.31 

1.72 
1.64 
1.68 
1.52 

0.88 
0.78 
0.75 
1.00 

11.41 
11.55 

86.22 
86.00 

1.58 
1.58 

0.79 
0.87 

241 
243 
441 
443 

21 

15.26 

81.15 

2.65 

0.94 

13.94 
13.47 
14.00 
14.70 

82.99 
83.59 
82.81 
81.98 

2.28 
2.27 
2.46 
2.56 

0.7913.35 
0.67  14.01 
0.73 
0.76J 

83.51 
82.65 

2.43 
2.58 

0.71 
0.76 

342 


BULLETIN  No.  137 
TABLE  13 — Continued 


[September, 


Tub 
No. 

Ch'n 
No. 

Samples  taken  from  churn 

Four  tubs  24  hours  later 

After  6  to  7  months  in  storage 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

242 
244 
442 

444 

22 

13.10 

84.46 

1.65 

0.79 

12.36 
12.02 
12.23 
12.06 

85.46 
85.91 
85.59 
85.93 

1.60 
1.58 
1.66 
1.47 

0.58 
0.49 
0.52 

0.54 

11.46 
11.75 

86.32 
86.01 

1.60 
1.62 

0.62 
0.62 

245 
247 
445 
447 

246 
248 
446 
448 

249 
251 
449 
451 

23 
24 
25 

14.93 

82.12 
84.22 

2.03 

0,92 

13.84 
13.95 
13.81 
14.04 

83.37 
83.58 
83.70 
83.35 

1.89 
1.88 
1.91 
1.96 

0.90 
0.59 
0.58 
0.65 

12.74 
13.35 

84.71 
83.97 

1.72 
1.96 

0.83 
0.72 

13.43 

1.54 

0.81 

12.60 

85.46 

1.34!  0.60 

11.09 

86.81 

1   30 

0  80 

12.94 
12.10 
12.47 

85.34 
85.95 
85.26 

81.08 
81.96 
81.73 
81.11 

1.44 
1.26 
1.32 

0,28 
0.69 
0.95 

11.86 

86.15 

1.29 

0.70 

0.81 
0.78 

15.52 

81.25 

2.33 

0.90 

15.48 
14.92 
15.18 
15.62 

2.37 
2.20 
2.26 
2.41 

1.07 
0.92 
0.92 
0.86 

14.36 
14.29 

82.59 
82.62 

2.23 
2.31 

250 
252 
450 
452 

26 

13.30 

84.25 

1.68 

0.77 

12.77 
12.90 
12.73 
12.63 

85.20 
84.80 
85.02 
85.01 

1.60 
1.73 
1.66 
1.65 

0.43 
0.57 
0.59 
0.71 

10.69 
12.09 

86.95 
85.58 

1.58 
1.58 

0.78 
0.85 

253 
255 
453 
455 

27 

15.78 

80.75 

2.45 

1.02 

13.9783.27 
12.5984.27 
14.6782.22 
14.8881.91 

2.01 
2.11 
2.18 
2.29 

0.76 
1.03 
0.93 
0.92 

13.81 
13.52 

83.17 
83.49 

2.17 
2.19 

0.85 
0.80 

254 
256 
454 
456 

28 

14.15 

82.91 

2.01 

0.93 

13.4883.99 
13.6483.55 
13.3184.12 
12.9984.40 

1.84 
1.94 
1.76 

1.75 

0.69 
0.87 
0.81 
0.86 

11.52 
11.53 

86.03 
86.10 

1.59 
1.53 

0.86 
0.84 

257 
259 
457 
459 

258 
260 
458 
460 

29 
30 

15.04 

80.68 

3.03 

1.25 

14.5281.52 
13.9482.46 
14.2181.85 
14.0882.09 

3.03 
2.73 
2.95 
2.93 

0.93 
0.87 
0.99 
0.90 

14.06 
14.01 

81.99 
82.24 

3.21 
2.99 

0.74 
0.76 

12.97 

84.65 

•> 

1.67 

0.71 

12.71  84.81 
12.3285.29 
12.3485.10 
12.8084.67 

1.84 
1.64 
1.64 
1.89 

0.64 
0.75 
0.92 
0.64 

11.48 
11.23 

86.26 
86.53 

1.53 
1.54 

0.73 
0.70 

261 
263 
461 
463 

31 

14.62 

82.52 

1.76 

1.10 

14.5382.71    1.90    0.86 
15.1781.69    2.21    0.93 
14.9382.05    2.05    0.97 
14.9282.19    2.06    0.83 

13.49 
13.26 

83.90 
84.01 

1.85 
1.73 

0.76 
1.03 

262 
264 
462 
464 

32 

13.24 

84.34 

1.47 

0.95 

12.5985.23    1.50    0.68 
13.0984.35     1.69    0.87 
13.1184.55    1.39    0.95 
13.1284.55    1.66    0.67 

11.35 
11.90 

86.70 
85.90 

1.27 
1.29 

0.68 
0.91 

1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


343 


TABLE  13 — Continued 


Tub 
No. 

Ch-n 
No. 

Samples  taken  from  churn 

Four  tubs  24  hours  later 

After  6  to  7  months  in  storage 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

265 
267 
465 
467 

266 
268 
466 
468 

269 
271 
469 
471 

33 

15.04 

81.38 

2.65 
1   39 

0:93 

14.68 
14.75 
15.38 
14.04 

81.75 
81.59 
80.73 
82.29 

2.78 
2.79 
3.12 

2.73 

.0.79 
0.87 
'0.77 
0.94 

13.81 
13.82 

82.76 
82.81 

2.61 

2.54 

0.82 
0.83 

34 
35 

12.26 

85.52 

0  83 

12.14 

85.58 

1.49 

0.79 

11.51i86.28 

1.44 

0.77 

14.95 

12.29 
12.00 
11.93 

85.42 
85.78 
85.93 

1.53 
1.46 
1.34 

0.76 
0.76 
0.80 

11.41 

13.96 
13.97 

86.59 

83.37 
83.23 

1.40 

1.78 
1.83 

0.60 

0.89 
0.97 

82.31 

1.82 

0.92 

14.78 
14.47 
14.84 
13.92 

82.66 
82.79 
82.30 
83.46 

1.78 
1.81 
1.82 
1.68 

0.78 
0.93 
1.04 
0.94 

270 
272 
470 
472 

36 

13.20 

84.18 

1.60 

1.02 
1.23 

12.42 
12.47 
12.72 
12.94 

85.22 
85.07 
84.81 
84.58 

1.51 
1.54 
1.34 
1.60 

0.85 
0.92 
1.13 
0.88 

11.82 
11.77 

85.82 
85.91 

1.47 
1.51 

0.89 
0.81 

273 
275 
473 

475 

37 

16.13 

80.06 

2.58 

15.57 
15.26 
15.69 
15.61 

80.98 
81.43 
80.87 
81.00 

2.22 
2.37 
2.60 
2.66 

1.23 
0.94 
0.84 
0.73 

14.43 
15.06 

82.35 
81.64 

2.39 
2.52 

0.83 
0.83 

274 
276 
474 
476 

38 

12.88 

84.18 

1.93 

1.01 

11.85 
12.20 
12.38 
12.42 

85.41 
85.24 
84.93 
84.93 

2.01 
1.75 
1.95 
1.95 

0.73 
0.81 
0.74 
0.70 

11.16 
11.42 

86.18 
86.14 

1.81 
1.69 

0.85 
0.75 

0.89 
0.87 

277 
279 
477 
479 

39 

14.88 

81.98 

2.05 

1.09 

13.73 
13.92 
14.00 
13.95 

83.64 
83.31 
83.35 
83.31 

1.54 
1.83 
1.83 
1.89 

1.10 
0.94 
0.82 
0.85 

12.03 
12.78 

85.37 
84.49 

1.71 
1.86 

278 
280 
478 
480 

40 

13.37 

83.25 

2.26 

1.12 

12.48 
12.10 
12.18 
12.06 

84.71 
84.91 
84.93 
84.76 

1.86 
2.01 
1.94 
2.18 

0.95 
0.98 
0.95 
1.00 

10.85 
10.91 

86.61 
86.28 

1.71 
1.95 

0.83 
0.86 

281 
283 
481 
483 

282 
284 
482 
484 

41 
42 

16.64 
12.69 

79.59 

84.57 

2.72 
2.05 

1.05 

15.28 
16.65 
16.36 
16.21 

81.38 
79.73 
80.13 
80.36 

2.36 
2.86 
2.79 
2.67 

0.98 
0.76 
0.72 
0.76 

14.33 
14.45 

82.49 
82.26 

2.45 
2.49 

0.73 
0.80 

0.67 
0.71 

0.6C 

11.  -86 
12.62 
12.03 
11.90 

S5.56 
34.67 
S5.48 
85.66 

1.95 

2.24 
1.96 
1.92 

0.63 
0.47 
0.58 
0.52 

10.57 
10.55 

86.97 
86.96 

1.79 
1.78 

285 
287 
485 
487 

43 

15.37 

81.60 

2.07 

0.9C 

15.85 
15.24 
15.30 
1  5  .  03 

81.10 
81  .83 
81.80 
82.14 

2.36 
2.23 
2.39 
2.19 

0.69 
0.70 
0.51 
0.64 

14.60 
14.09 

82.38 
83  10 

2.14 
2.01 

0.87 
0.80 

344 


BULLETIN  No.  137 


[September, 


TABLE  13 — Continued 


Tub 
No. 

Ch'n 
No. 

Samples  taken  from  churn 

Four  tubs  24  hours  later 

After  6  to  7  months  in  storage 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

286 
288 
48  ( 
488 

289 
291 
489 
491 

290 
292 
490 
492 

293 
295 
493 
495 

44 
45 
46 
47 

13.59 

83.58 

1  .81 

1    02 

12.96 

84.51 

1.84 

0.69 

13.32 

83.  8C 

2.02    0  80 

15.66 

13.38 
13.23 
13.03 

14.18 

83.73 
84.07 
84.45 

1.97 
1.89 
1.89 

0.92 
0.81 
0.63 

11.71 

85.88 

1.61 

0.80 

80.89 

2.82 

0.63 

82.58 

2.49 

0.75 

14  09 

82.61 

2.46 

0.84 

15.24 
14.56 
15.10 

81.60 
81.83 
81.52 

2.73 
2.44 
2.59 

0.43 
1.17 
0.79 

14.40 

82.20 

2.56 

0.84 

0.77 
0.85 

0.94 
0.87 

13.50 

83.11 

2.75 

0.64 

12.65 
12.52 
11.99 
12.04 

84.66 
84.36 
85.00 
84.62 

2.26 
2.07 
2.20 
2.15 

2.16 
1.90 
2.05 
2.05 

0.43 
1.05 
0.81 
1.19 

11.28 
11.06 

14.03 
13.65 

85.82 
86  04 

2.13 
2.05 

2.10 
1.95 

15.44 

81.60 

2.35 

0.61 

15.10 
14.47 
14.85 
14.82 

81.89 
82.63 
82.33 
82.30 

0.85 
1.00 
0.77 
0.83 

82.93 
83  .  53 

294 
296 
494 
496 

297 
299 
497 
499 

48 
49 

13.32 

83.13 

2.86 

0.69 

12.08 
12.07 
11.97 
11.74 

84.60 
84.60 
84.67 
85.01 

2.32 
2.34 
2.33 
2.29 

1.00 
0.99 
1.03 
0.97 

10.21 
9.91 

86.81 
87.23 

2.02 
1.98 

0.96 
0.88 

15.73 

80.29 

2.91 

1.07 

15.24 
15.42 
14.86 
15.48 

81.00 
80.62 
81.55 
80.60 

2.30 
2.93 
2.62 
2.80 

0.96 
1.03 
0.97 
1.12 

14.98 
14.07 

81.05 
82.20 

3.01 
2.84 

0.96 
0.89 

298 
300 
498 
500 

301 
303 
501 
503 

302 
304 
502 
504 

50 
51 
52 

13.89 

81.06 

3.90 

1.15 

12.79 
13.01 
13.28 
12.82 

82.71 
82.40 
82.17 
82.59 

3.51 
3.74 
3.66 
3.70 

0.99 
0.85 
0.89 
0.89 

12.25 
11.80 

83.38 
84.04 

3.40 
3.32 

0.97 
0.84 

0.96 
0.93 

15.74 

80.42 

2.94 

0.90 

14.80J81.62 
14.9481.57 
15.3381.00 
14.7481.83 

2.61 
2.63 
2.81 
2.38 

0.97 
0.86 
0.86 
1.05 

14.94 
14.99 

81.28 
81.20 

2.82 
2.88 

13.31 

84.10 

1.85 

0.74 

12.6584.76 
12.8584.56 
12.8584.54 
13.0084.57 

1.71    0.88 
1.71    0.88 
1.58    1.03 
1.63    0.80 

11.97 
11.51 

85.47 
86.02 

1.67 
1.58 

0.89 
0.89 

305 
307 
505 
507 

306 
308 
506 
508 

53 
54 

15.55 

81.61 

2.04 

0.80 

15.3481.88 
15.2882.02 
15.4581.63 
15.25i81.85 

2.03    0.75 
1.74    0.96; 
1.86    1.06 
1.92    0.98 

13.9383.45    1.71 
14.3383.02    1.72 

0.91 
0.93 

13.22 

84.44 

1.79 

0.55 

12.7784.99 
13.3584.24 
13.1284.45 
13.8283.85 

1.60    0.64 
1.56    0.85 
1.56    0.87 
1.58;  0.75 

11.86 
11.86 

85.90 
85.79 

1.47 
1.52 

0.77 
0.83 

1909]  FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 

TABLE  13 — Continued 


345 


Tub 

No. 

Ch'n 
No. 

Samples  taken  from  churn 

Four  tubs  24  hours  later 

After  6  to  7  months  in  storage 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

309 
311 
509 
511 

55 

14.59 

82  .  83 

1.77 

0.81 

13.91 
14.96 
14.15 
14.38 

83.52 
82.44 
83.43 
83.37 

1.49 
1.79 
1.57 
1.61 

0.08 
0.81 
0.85 
0.64 

13.39 
13.  14 

84.  2C 
84.5? 

1.51 
1.41 

0.90 
0.86 

310 
312 
510 
512 

313 
315 
513 
515 

56 

57 

13.31 

84.  3t 

1.68 

0.65 

13.40 
12.60 
13.09 
12.52 

16.31 
15.52 
15.37 
15.14 

84.34 
85.09 
84.60 
85.32 

80.06 
81.15 
81.34 
81.58 

1.33 
1.52 
1.46 
1.39 

2.46 
2.25 
2.20 
2.26 

0.93 
0.79 
0.85 
0.7J 

1.17 
1.08 
1.09 
1.02 

12.15 
13.  8C 

13.50 
14.22 

85.62 
83.41 

83.47 
82.58 

1.3C 
1.75 

2.15 
2.20 

0.87 
0.98 

0.88 
1.00 

15.74 

81.05 

2.51 

0.70 

314 
316 
514 
516 

58 

13.01 

84.57 

1.93 

0.49 

12.65 
12.60 
12.58 
12.67 

84.96 
84.91 
85.00 
84.84 

1.80 
1.83 
1.68 
1.81 

0.59 
0.66 
0.74 
0.68 

11.54 
11.76 

86.01 
85.60 

1.73 

i'.ii, 

0.72 
0.88 

317 
319 
517 
519 

59 

16.54 

79.18 

3.50 

0.78 

15.00 
15.43 
16.15 
16.31 

80.88 
80.45 
79.58 
79.52 

3.06 
3.09 
3.24 
3.16 

1.06 
1.03 
1.03 
1.01 

13.23 
13.38 

83.20 
83.03 

2.71 

2.75 

0.81 
0.84 

318 
320 
518 
520 

60 

13.48 

83.70 

2.21 

0.61 

13.01 

84.24 

1  .9( 

0.79 

12.40 

84  .  5  1 

2.11 

0  98 

12.98 
13.19 
13.29 

84.25 
83.95 
83.95 

1.99 
2.05 
2.10 

0.78 
0.81 
0.66 

12.11 

85.19 

1.92 

0.78 

321 

323 
521 
523 

61 

16.06 

80.39 

2.69 

0.86 

15.47 

80.97 

2.46 

1  .10 

14.47 

82.22 

2.36 

0  95 

15.03 
16.44 
15.80 

81.61 
79.63 
80.71 

2.62 
2.73 
2.68 

0.74 
1.20 
0.81 

14.09 

82.00 

2.23 

0.88 

322 
324 
522 
524 

62 

14.49 

82.18 

2.68 

0.65 

13.26 

83.61 

2.33 

0.80 

12.39 

84.56 

2.12 

0  93 

13.74 
13.62 
14.18 

83.11 
83.22 
82.66 

2.40 
2.47 
2.  45 

0.75 
0.69 
0.71 

12.10 

85.02 

2.05 

0.83 

325 

327 
525 

527 

63 

15.49 

81  .38 

2.33 

0.80 

15.07 

81.91 

2.15 

0.87 

13.88 

83.03 

2.14 

0  95 

14.77 
15.58 
15.11 

82.53 
81.27 
81.85 

2.06 
2.24 
2.22 

0.64 
0.81 
0.82 

12.77 

84.57 

1.68 

0.98 

326 
328 
526 

528 

64 

13.39 

83.85 

2.05 

0.71 

13.16 
13.19 
12.96 
13.40 

84.23 
83.99 
84.09 
83.85 

1.73 
1.91 
1.88 
1.93 

0.88 
0.91 
1.07 

0.82 

11.77 
12.00 

85.62 
85.45 

1.66 
1.68 

0.95 
0.87 

329 
331 
529 
531 

65 

16.15 

80.67 

2.27 

0.91 

15.53 

15.48 
15.47 
15.22 

81.14 
81.30 
81.17 
81.30 

2.16 
2.13 
2.08 
2.04 

1.17 
1.09 
1.28 
1.44 

14.94 
14.15 

82.04 
82.99 

2.02 
1.80 

1.00 
1.06 

346 


BULLETIN  No.  137 
TABLE  13 — Continued 


Tub 

No. 

Ch'n 
No. 

Samples  taken  from  churn 

Four  tubs  24  hours  later 

After  6  to  7  months  in  storage 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

330 
332 
530 
532 

66 

14.14 

82.23 

2.69 

0.94 

13.13 
13.08 
13.34 
13.09 

83.66 
83.78 
83.56 
83.77 

2.35 
2.24 
2.37 

2:28 

0.86 
0.90 
0.73 

o.se 

11.77 
11.80 

85.22 
85.36 

2.09 
2.04 

0.92 
0.80 

333 
335 
533 
535 

334 
336 
534 
536 

67 
68 

15.15 

82.02 

1.85 

0.98 

15.16 
14.70 
15.35 
15.02 

82.26 
82.77 
81.86 
82.35 

1.65 
1.61 
1.64 

1.53 

0.93 
0.92 
1.15 
1.10 

13.68 
13.34 

83.84 
84.12 

1.56 
1.56 

1.43 

0.92 
0.98 

0.85 

12.94 

84.42 

1.88 

0.76 

13.35 

84.16 

1.87 

0.62 

11.58 

86.14 

13.15 
12.57 
12.60 

84.18 
84.64 
84.94 

1.68 
1.7ft 

1  .52 

0.99 
1.03 
0.94 

11.06 

86.78 

1.41 

0.75 

337 
339 
537 
539 

338 
340 
538 
540 

69 
70 

15.85 

81.02 

2.19 

0.94 

15.88 
15.33 
15.33 
14.97 

80  .  63 
81.38 
81.03 
81.74 

.  2.25 
2.00 
2.09 
2.15 

1.24 
1.29 

1.55 
1.14 

13.40 
14.10 

84.00 
83.18 

1.64 
1.77 

0.96 
0.95 

13.59 

83.59 

1.98 

0.84 

12.90 
12.75 
12.91 
12.92 

84.43 
84.65 
84.49 
84.50 

1.82 
1.74 
1.84 
1.80 

0.83 
0.86 
0.76 
0.78 

11.68 
11.68 

85.97 
85.94 

1.57 
1.59 

0.78 
0.79 

341 
343 
541 
543 

71 

14.94 

82.22 

1.99 

0.85 

14.51 
15.09 
14.60 
14.30 

82.74 
81.81 
82.40 
82.96 

1.63 
1.96 
1.80 
1.65 

1.12 
1.14 
1.20 
1.09 

13.17 
12.51 

84.39 
85.17 

1.55 
1.46 

0.89 
0.86 

342 
344 
542 
544 

345 
347 
545 
547 

72 
73 

13.21 

84.07 

1.91 

0.81 
0.84 

13.10 
13.06 
12.87 
12.75 

84.21 
84.27 
84.46 
84.69 

1.81 
1.82 
1.78 
1.72 

0.88 
0.85 
0.89 
0.84 

11.30 
11.59 

86.27 
85.97 

1.51 

1.56 

0.82 
0.88 

0.78 
0.85 

14.52 

82.67 

1.97 

14.67 
15.51 
15.09 
14.77 

82.37 
81.20 
81.55 
82.07 

1.82 
2.18 
2.00 
2.00 

1.14 

1.11 
1.36 
1  .16 

13.03 
13.56 

84.42 
83.84 

1.77 

1.75 

346 
348 
546 
548 

349 
351 
549 

551 

350 
352 
550 
552 

74 
75 

12.80 

84.42 

1.78 

1.00 

12.80 
12.69 
13.17 
11.56 

84.69 
84.81 
84.21 
85.78 

82.01 
81.65 
81.57 
82.14 

1.62 
1.71 
1.83 
1.65 

0.89 
0.79 
0.79 
1.01 

11.37 
11.33 

86.37 
86.47 

1.52 
1.48 

0.74 
0.72 

14.21 

81.89 

3.12 

0.78 

14.15 
14.27 
14.52 
14.13 

2.77 
3.06 
3.02 
2.81 

1.07 
1.02 
0.89 
0.92 

12.10 
13.35 

84.75 
82.82 

2.33 
2.96 

0.82 
0.87 

76 

13.08 

84.58 

1.55 

0.79 

12.62 
12.77 
12.80 
12.83 

85.29 
85.04 
84.94 
84.95 

1.40 
1.44 
1.49 
1.39 

0.69 
0.75 
0.77 
0.83 

11.65 
11.41 

86.19 
86.43 

1.32 
1.24 

0.84 
0.92 

1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


347 


TABLE  13 — Continued 


Tub 

No. 

Ch'n 
No. 

77 

Samples  taken  from  churn 

Four  tubs  24  hours  later 

After  6  to  7  months  in  storage 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

Water 

Fat 

Salt 

Casein 

353 
355 
553 

555 

15.15 

82.26 

1.69 

0.90 

15.22 
14.83 
15.30 
15.25 

82.15 
82.67 
82.38 
81.87 

1.54 
1.52 
1.46 
1.80 

1.09 
0.98 
0.86 
1.08 

12.02 
13.36 

83.64 
84.40 

1.47 
1.32 

0.87 
0.92 

354 
356 
554 
556 

78 

13.59 

83.85 

1.77 

0.79 

13.78 
13.96 
13.76 
13.56 

83.61 
83.26 
83.57 
83.84 

1.64 
1.57 
1'.79 
1.66 

0.97 
1.21 
0.88 
0.94 

12.16 
11.88 

85.71 
85.90 

1.32 

1.41 

0.81 
0.81 

357 
359 
557 
559 

79 
80 

14.14 

83.46 

1.63 

0.77 

14.46 
14.69 
14.04 
14.19 

83.12 
82.52 
83.34 
83.08 

1.50 
1.63 
1.46 
1.43 

0.92 
1.16 
1.16 
1.30 

12.81 
12.71 

85.00 
85.04 

1.31 

1.26 

0.88 
0.99 

358 
360 
558 
560 

13.19 

84.64 

1.41 

0.76 

13.70 

84.11 

1  .36 

0.83 

12.15 

85.81 

1   23 

0.81 

2.25 

13.38 
13.35 
13.19 

84.38 
84.45 
84.15 

1.31 
1.20 
1.39 

20.80 

0.93 
0.91 
0.87 

0.88 

12.07 

85.88 

1.22 

0.83 

Av. 

14.32 

82.03 

0.90 

13.71 

83.34 

12.62 

84.55 

1.98 

0.85 

GENERAL  SUMMARY  OF  TABLE  13 


Numbed  of 
samples 
analyzed 

Samples  taken  from              |    Difference  between 

Churn 

Tub  24 
hours 
later 

Tub 
after 
storage 

Churn 
and 
tub 

Tub  before 
and  after 
storage 

High  moisture  and  low  fat  butter 

40 
160 
80 

Percent  water  . 

15.31 

14.69 

13.64 

0.62 

1.05 

40 
160 
80 

Percent  fat 

81.25 

82.02 

83.24 

0.77 

1.22 

40 
160 
80 

Percent  salt 

2.49 

2.31 

2.23 

0.04 

0.08 

40- 
160 
80 

Percent  casein 

0.95 

0.95 

0.89 

0.00 

0.07 

Low  moisture  and  high  fat  butter 

40 
160 
80 

Percent  water 

13.32 

12.74 

11.60 

0.58 

1.14 

40 
160 
80 

Percent  fat 

83.81   ' 

84.66 

85.86 

0.85 

1.20 

40 
160 
80 

Percent  salt 

2.02 

1.84 

1.73 

0.18 

0.11 

40 
160 
80 

Percent  casein 

0.84 

0.81 

0.81 

0.03 

0.00 

348  BULLETIN  No.  137  [September, 

A  preliminary  study  of  the  composition  of  various  samples  of  but- 
ter taken  from  the  same  churning  or  tubs  of  butter,  gave  a  large 
amount  of  data  which  is  verified  in  the  above  Table. 

While  analyses  of  samples  taken  to  represent  the  same  butter  will 
not  give  like  results,  yet  from  previously  accumulated  data  we  know 
that  the  analysis  of  one  sample  properly  taken  will  give  the  approximate 
composition  of  the  butter  in  question.  From  Table  8,  Influence  of 
Pasteurization  upon  Composition  of  1907  Butter,  the  average  results 
show  that  the  water  content  of  all  the  samples  taken  from  the  56 
churnings  is  approximately  one  percent  higher  than  the  average  of  all 
the  samples  taken  from  the  tubs  before  storage.  The  same  degree  of 
difference  is  found  between  samples  of  the  butter  taken  from  these 
same  tubs  after  storage.  Does  this  difference  indicate  that  the  varia- 
tion is  due  to  the  method  of  sampling;  to  actual  loss  of  water  in  pack- 
ing; or  a  loss  of  water  incident  to  storage?  An  average  of  -the  tub 
analyses  furnishes  a  basis  for  calculating  the  amount  of  fat  recovered 
in  the  butter.  This  was  done  for  the  56  churnings  in  1907.  The 
final  average  for  each  churning  day  was  452.5  pounds  of  butter  fat  and 
of  this  amount  447.1  pounds  were  recovered,  based  on  the  average  of 
the  chemical  analyses.  The  only  loss  of  butter  fat  was  in  the  butter- 
milk. 

Since  butter  fat  in  the  cream  as  determined  by  the  Babcock  Test, 
corresponds  so  closely  to  butter  fat  recovered  in  the  butter,  as  deter- 
mined by  chemical  analysis  of  tub  sample,  it  is  reasonable  to  conclude 
that  the  tub  sample  quite  accurately  represents  the  average  composition 
of  the  butter. 


1909] 
TABLE 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


349 


14.     BUTTER  FAT  RECEIVED,  CHURNED  AND  RECOVERED  IN  THE  BUTTER  IN  56 
CONSECUTIVE  CHURNINGS 


Date 
1907 

Lb. 
cream 
re- 
ceived 

Per- 
cent 
fat 

But- 
ter 
fat 

Pounds  in  each 
churning 

Lb. 
but- 
ter 
made 

Tub 
No. 

Per- 
cent 
fat  in 
each 
tub 

Averr 
age 
per  cent 
fat  in 
2  tubs 

Lb. 
butter 
fat  re- 
covered 

Cream 

Per- 
cent 
fat 

But- 
ter 
fat 

June  3 

818 

35.5 

290.39 

500 

475 

30.00 
30.00 

150.0 
142.5 

178.0 
166.0 

1 

2 

84.59 
85.26 

150.57 
141.53 

290.39 

292.5 

292.10 

June  4 

1104 

33.0 

364.32 

620 
629 

29.00 
29.00 

179.80 
182.41 

210.0 
215.0 

3 

4 

85.17 
85.01 

178.85 
182.77 

364.32 

362.21 

361.62 

June 

7,  8 

1239 

31.5 

390.29 

385 
391 
350 
350 

26.00 
26.00 
27.00 
27.00 

100.10 
101.66 
94.50 
94.50 

117.0 
119.0 
113.0 
113.0 

7 
8 
11 
12 
5 
6 
9 
10 

84.98 
85.07 
85.04 
85.44 
84.63 
84.09 
83.75 
84.43 

85.09 
85.24 
84.36 
84.09 

99.479 
101.435 
95.326 
95.021 

390.29 

390.76 

391.26 

June 
11,  12 

1586 

32.0 

507.52 

464 
506 
464 
464 

27.00 
27.00 
27.00 
27.00 

125.28 
136.62 
125.28 
125.28 

147.5 
154.0 
148.0 
141.0 

15 
16 
19 
20 
13 
14 
17 
18 

84.30 
83.24 
84.85 
85.47 
82.73 
82.14 
85.09 
84.30 

83.77 
85.16 
82.435 
84.695 

123.56 
131.146 
122.003 
119.419 

507.52 

512.46 

496.128 

June 
14,  15 

1566 

31.5 

493  .  29 

461 

513 
461 
451 

26.00 
26.00 
26.00 
26.00 

119.86 
133.38 
119.86 
117.26 

139.0 
150.0 
140.0 
138.0 

23 
24 
27 
28 
21 
22 
25 
26 

83.39 
83.08 
84.38 
84.88 
83.67 
83.41 
82.27 
82.14 

83.235 
84.63 
83.54 
82.205 

115.696 
126.945 
116.956 
113.442 

473.039 

493.29 

490.36 

June 
18,  19 

2210 

32.5 

718.25 

620 
674 
620 
648 

28.00 
28.00 
28.00 

28.00 

173.60 
188.72 
173.60 
181.44 

211.0 
226.0 
209.0 
224.0 

31 
32 
35 
36 
29 
30 
33 
34 

84.35 
84.54 
84.16 
83.61 
84  .  1  5 
84  07 
81.96 
82.18 

84.445 
83.885 
84.11 
82.07 

178.178 
189.58 
175.789 
183.836 

718.25 

717.36 

727.383 

350 


BULLETIN  No.  137 
TABLE  14 — Continued 


[September, 


Date 
1907 

Lb. 
cream 
re- 
ceived 

Per- 
cent 
fat 

But- 
ter 
fat 

Pounds  in  each 
churning 

Lb 
But- 
ter 
made 

Tub 

No. 

Per- 
cent 
fat  in 
each 
tub 

Aver- 
age 
per 
cent 
fat  in 
2  tubs 

Lb 

butter 
fat 
re- 
covered 

Cream 

Per- 
cent 
fat 

But- 
ter 
fat 

June 
21,22 

1688 

34.0 

573.92 

516 
499 
516 
503 

26.0 
26.0 
26.5 
26.5 

134.16 
129.74 
136.74 
133.295 

156.0 
153.0 
162.0 
159.0 

39 
40 
43 
44 
37 
38 
41 
42 

83.47 
84.19 
84.63 
84.90 
82.79 
83.70 
83.19 
83.74 

83.83 
84.765 
83.245 
83.465 

130.774 
129.690 
134.856 
132.709 

573.92 

533.935 

528.029 

June 
24 

651 

29.0 

188.79 

499 
452 

20.0 

20.0 

99.80 
99.40 

121.0 
104.0 

47 
48 
45 
46 

83.14 
83.02 
83.95 
84.06 

83.08 
84.005 

100.526 
87.365 

188.79 

190.20 

187.891 

June 

25,26 

1503 

35.0 

526.05 

431 
521 
431 
430 

29.0 
29.0 
29.0 
29.0 

124.99 
151.09 
124.99 
124.70 

146.5 
179.0 
149.0 
147.0 

51 
52 
55 
56 
49 
50 
53 
54 

84.32 
83.80 
84.65 
84.64 
83.31 
83.18 
84.23 
84.65 

84.06 
84.645 
83.245 
84.44 

123.147 
151.514 
124.035 
124.126 

526.05 

525.77 

522.822 

June 
28,29 

1440 

034. 

489.60 

430 
479 
430 
425 

28.0 
28.0 
28.0 
28.0 

120.40 
134.12 
120.40 
119.00 

144 
162 
144 
144 

59 

60 
63 
64 
57 
58 
61 
62 

83.77 
83.81 
83.81 
84.39 
82.50 
82.29 
82.34 
82.75 

83.79 
84.10 
82.395 
82  .  545 

120.657 
136.242 
118.648 
118.864 

489.60 

493.92 

494.41 

Julyl 

438 

37.0 

162.06 

370 
364 

22.0 
22.0 

81.40 
80.08 

92 

92 

67 
68 
65 
66 

83.58 
84.39 
79.95 
79.56 

83.985 
79.755 

77  .266 
73.374 

162.06 

161.48 

150.640 

July  2 

1436 

34.5 

495.42 

428 
428 
428 
436 

29.0 
29.0 
29.0 
29.0 

124.12 
124.12 
124.12 
126.440 

148 
149 
149 
151 

71 

72 
75 
76 
69 
70 
73 
74 

83.78 
83.69 
83.13 
83.78 
81.88 
81.84 
83.66 
83.44 

83.735 
83.455 
81.860 
83.550 

123.927 
124.347 
121.971 
126.160 

495.42 

4Q8.80 

496.405 

1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 
TABLE  14 — Continued 


351 


Date 
1907 

Lb. 
cream 
re- 
ceived 

Per- 
cent 
fat 

But- 
ter 
fat 

Pounds  in  each 
churning 

Lb'. 
but- 
ter 
made 

Tub 
No. 

Per- 
cent 
'at  in 
each 
tub 

Aver- 
age 
per- 
cent 
fat  in 
2  tubs 

Lb. 
butter 
fat  re- 
covered 

Cream 

Per- 
cent 
fat 

But- 
ter 
fat 

JulyS 

1480 

33.0 

488.40 

436 

444 
436 
454 

27.5 

27.5 
27.5 
27.5 

•119.90 

122.10 
119.90 
124.85 

141 

145 
139 
151 

79 
80 
83 
84 
77 
78 
81 
82 

82.97 
83.27 
84.28 
84.32 
80.86 
80.68 
81.47 
81.50 

83.12 
84.30 
80.77 
81.485 

117.199 
122.230 
112.270 
123.042 

488.40 

486.75 

474.741 

July 
9,  10 

1940 

34.0 

659.60 

600 
606 
600 
-  600 

27.5 

27.5 
27.5 
27.5 

165.50 
166.65 
165.50 
165.50 

195 
196 
197 
198 

87 
88 
91 
92 
85 
86 
89 
90 

81.88 
82.88 
83.85 
84.36 
83.80 
83.37 
82.30 
82.72 

82.38 
84.105 
83.585 
82.51 

160.641 
164.845 
164.662 
163.369 

659.60 

663  .  1  5 

653.517 

July 

12,  13 

1798 

29.0 

521.42 

515 
512 
515 
496 

26.0 
26.0 
26.0 
26.0 

133.90 
133.12 
133.90 
128.96 

156 

159 
162 
155 

95 
96 
99 
100 
93 
94 
97 
98 

84.31 
84.21 
84.02 
83.84 
81.64 
81.79 
85.02 
84.88 

84.26 
83.93 
81.715 
84.95 

131.445 
133.448 
132.378 
131.672 

521.42 

529.88 

528.943 

July 
15,  16 

1069 

36.5 

390.185 

418 

405 
418 
408 

24.0 

24.0 
23.5 
23.5 

100.32 
97.20 
98.23 
95.88 

118.5 
112.0 
116.5 
114.0 

103 
104 
107 
108 
101 
102 
105 
106 

83.12 
83.22 
84.03 
83.72 
83.70 
83.85 
82.66 
82   96 

83.170 
83.875 
83.775 
82.81 

98.556 
93.940 
97.597 
94.403 

390.185 

391.63 



384.496 

Total  amount 
handled 

7259.50 

7241.16 

8565.0 

7154.43 

Aver,  per  day 

453.71 

452.57 

535.3 

447.15 

352  BULLETIN  No.  137  [September, 

COMPARISON  OF  BUTTER  FAT  CHURNED  AND  RECOVERED  IN  THE 

BUTTER 

The  results  obtained  from  these  comparisons  gave  such  interesting 
data  in  the  1907  experiments  that  it  seemed  best  to  collect  additional 
data  of  a  similar  nature.  The  1908  experiment  offered  an  excellent 
opportunity  for  this  work  since  it  was  conducted  on  a  much  larger 
scale,  thus  reducing  the  percent  of  mechanical  error  and  giving  more 
uniform  results. 

To  obtain  an  accurate  determination  of  the  butter  fat  handled  in 
each  of  the  twenty  comparisons,  each  delivery  of  milk  and  cream  was 
tested,  involving  a  fat  determination  of  1494  individual  samples.  The 
cream  thus  obtained  for  each  churning  day  was  placed  in  two  ripeners 
a  sample  from  which  was  tested  in  triplicate,  from  each  vat  before  and 
after  the  starter  was  added.  The  cream  in  the  ripeners  was  churned 
in  four  churnings  from  which  sixteen  representative  tubs  were  packed. 

Samples  were  taken  for  analysis  from  the  churn  and  by  trier  from 
the  tubs  twenty-four  hours  later.  The  percent  of  fat  found  in  these 
samples  was  in  turn  compared  with  the  Babcock  determination  of  fat 
delivered  on  that  respective  day. 

As  an  illustration,  May  6,  the  amount  of  butter  fat  churned 
according  to  each  patron's  test,  was  819  pounds ;  test  of  cream  in  the 
two  ripeners  before  starter  was  added  gave  809.4  pounds  and  the  test 
after  starter  was  added  gave  807.8  pounds.  All  of  this  cream  was 
churned  in  churnings  Nos.  1  to  4.  The  churns  contained  297,  192,  297 
and  195  pounds  of  butter  respectively,  or  a  total  of  981  pounds.  Re- 
ferring to  Table  13,  it  can  be  seen  that  the  sample  from  churn  1  con- 
tained 80.81  percent  of  fat,  and  the  average  percent  of  fat  in  the  four 
tubs  of  butter  was  83.24.  The  same  method  of  determination  was 
used  in  the  other  three  churnings.  The  total  pounds  of  butter  fat  re- 
covered for  the  day  was,  according  to  samples  taken  from  churns. 
809.06  and  from  the  tubs  826.35.  The  same  system  of  checking  was 
followed  for  each  succeeding  day. 


1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


353 


TABLE  15.    BUTTER  FAT  CHURNED  AND  RECOVERED  IN    THE  BUTTER  IN  80 
CONSECUTIVE  CHURNINGS 


Date 
1908 

Butter  fat  churned 
according  to  test: 

Ch'n 
No. 

Pounds 
butter 
made 

Butter  fat  recovered  in  butter 
according  to  samples  taken  from 

Each 
patron's 
delivery 

Before 
starter 
was 
added 

After 
starter 
was 
added 

Churn 

Four  tubs 

Percent 
fat  in 
butter 

Pounds 
fat  in 
butter 

Percent 
fat  in 
butter 

Pounds 
fat  in 
butter 

May    6 

819 

402.6 
406.8 

243.0 
159.0 
243.0 
162.8 

1 
2 
3 

4 

297 
192 
297 
195 

80.81 
83.17 
82.66 
84.04 

2  40-.  00 
159.68 
245.50 
163.88 

83.24 
84.33 
84.29 
85.58 

247.22 
161.91 
250.34 
166.88 

819 

809.4 

807.8 

981 

82.52 

809.06 

84.23 

826.35 

May    9 

962 

466.6 
469.6 

291.5 
177.5 
297.0 
176.8 

5 
6 

7 
8 

348 
214 
354 
210 

81.03 
83.66 
82.12 
82.62 

281.98 
179.03 
290.70 
173.50 

82.58 
84.73 
83.02 
84.69 

287.38 
181.32 
293.89 
177.85 

962 

936.2 

942.8 

9 
10 
11 
12 

1126 

82.17 

925.21 

83.52 

940.44 

May  13 

953 

482.0 
474.8 

319.0 
167.6 
313.5 
165.3 

382 
197 
382 
199.5 

80.51 
84.15 
80.42 
82.24 

307.54 
165.77 
307.20 
164.07 

82.13 
85.01 
81.16 
83.82 

313.73 
167.47 
310.03 
167.22 

953 

956.8 

965.4 

1160.5 

81.39 

944.58 

82.58 

958.45 

May  15 

894.5 

446.0 
444.5 

297.0 
151.5 
297.0 
150.0 

13 
14 
15 
16 

360 
178 
356.5 
178 

80.06 
83.82 
80.33 
83.61 

288.21 
149.20 
286.37 
148.82 

81.43 
85.26 
82.12 
85.02 

293.15 
151.76 
292.75 
151.33 

894.5 

890.5 

895.5 

1072.5 

81.36 

872.60 

82.88 

888.99 

May  19 

945.2 

477.8 
472.8 

308 
167.4 
308 
664.4 

17 
18 
19 
20 

376 
193 
375.5 
190 

80.42 
84.60 
80.63 
84.02 

302.38 
163.28 
302.76 
159.63 

81.93 
85.85 
82.23 
85.33 

308.05 
165.69 
308.88 
162.12 

945.2 

950.6 

947.7 

1134.5 

81.82 

928.05 

83.26 

944.63 

May  22 

957.5 

953.7 

313.5 
161.3 
313.5 
1  69  .  8 

21 
22 
23 
24 

386 
197.5 
390 

205 

81.15 
84.46 
92.12 
84.22 

313.24 
166.80 
320.26 
172.65 

82.84 
85.72 
83.50 
85.50 

319.76 
169.29 
325.65 
175.27 

957.5 

953.7 

958.1 

1178.5 

82.56 

972.95 

84.00 

989.95 

May  26 

1045.5 

1059.34 

346 
185.5 
346.5 
180.8 

25 
26 

27 
28 

424 
223 
420 
215 

81.25 
84.25 
80.75 
82.91 

344.50 
187.88 
339.15 
178.25 

81.47 
85.00 
82.91 
84.01 

345.43 
189.55 
348.22 
180.62 

1045.5 

1059.34 

1059.3 

1282 

81.88 

1049.78 

82.99 

1063.82 

354 


BULLETIN  No.  137 


[September, 


TABLE  15 — Continued 


Date 
1908 

Butter  fat  churned 
according  to  test: 

Ch'n 
No. 

Pounds 
butter 
made 

Butter  fat  recovered  in  butter 
according  to  samples  taken  from 

Each 
patron's 
delivery 

Before 
starter 
was 
added 

After 
starter 
was 
added 

Churn 

Four  tubs 

Percent 
fat  in 
butter 

Pounds 
fat  in 
butter 

Percent 
fat  in 
butter 

Pounds 
fat  in 
butter 

May  29 

879.7 

892.49 

297.0 
153.9 
297.0 
143.9" 

29 

30 
31 
32 

358 
178 
358 
167 

80.68 
84.65 
82.52 
84.34 

288.83 
150.67 
295.42 
140.84 

81.98 
84.98 
84.16 
84.67 

293.49 
151.25 
294.13 
141.40 

879.7 

892.49 

891.8 

1061 

82.54 

875.76 

82.97 

880.27 

June  2 

1056 

1031.68 

352 
164.8 
352 
162.88 

33 
34 
35 
36 

432.5 
196.0 
426.0 
192.5 

81.38 
85.52 
82.31 
84.18 

351.97 
167.62 
350.64 
162.04 

81.59 
85.68 
82.80 
84.92 

352.88 
167.93 
352.73 
163.47 

1056 

1031.68 

1031.68 

1247 

82.78 

1032.27 

83.16 

1037.01 

June  5 

1062.7 

1063.04 

352 
176.32 
352 
182.72 

37 
38 
39 
40 

433 
210.5 
421 
214 

80.06 
84.18 
81.98 
83.25 

346.66 
177.20 
345.13 
178.15 

81.07 
85.13 

83.40 
84.83 

351.03 
179.20 
351.11 
181.54 

1062.7 

1063.04 

1063.04 

1278.5 

81.90 

1047.14 

83.13 

1062.88 

May    9 

1161.6 

1145.62 

357.5 
214.17 
357.50 
216.45 

41 
42 
43 
44 

453 
255.5 
438 
265.5 

79.59 
84.57 
81.60 
83.58 

360.54 
216.07 
357.40 
221.90 

80.40 
85.34 
81.72 
84.19 

364.21 
218.04 
357.93 
223.52 

1161.6 

1145.62 

1145.62 

1412 

81.86 

1155.91 

82.41 

1163.70 

May  12 

1128.58 

1088.64 

352 
198.72 
352 
185.6 

45 
46 
47 
48 

428 
237 
432.5 
221.5 

80.89 
83.11 
81.60 
83.13 

346.21 
196.97 
352.92 
184.13 

81.88 
84.66 
82.29 
84.72 

350.45 
200.45 
355.90 
187.65 

1128.58 

1088.64 

1088.32 

1319 

81.9 

1080.23 

82.99 

1094.64 

June  16 

915.4 

908.82 

302.5 
153.17 
302.5 
148.22 

49 
50 
51 
52 

375 
190 
371 
173.5 

80.29 
81.06 
80.42 
84.10 

301.08 
154.01 
298.35 
145.91 

80.94 
82.47 
81.51 
84.61 

303.52 
156.69 
302.40 
146.80 

915.4 

908.82 

906.39 

1109.5 

81.06 

899.35 

81.96 

909.41 

June  18 

696.1 

692.54 

220.5 
123.23 
220.5 
121.27 

53 
54 
55 
56 

265 
145 
266 
143 

81.61 
84.44 
82.83 
84.36 

216.26 
122-43 
220.32 
120.63 

81.85 
84.38 
83.19 
84.84 

216.90 
122.35 
221.28 
121.32 

696.1 

692.54 

685.50 

819 

82.98 

679.64 

83.25 

681.85 

1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


355 


TABLE  15 — Continued 


Date 
1908 

Gutter   tat  churned 
according  to  test: 

Ch'n 
No. 

Pounds 
butter 
made 

Butter  fat  recovered  in  butter 
according  to  samples  taken  from 

Each 
patron's 
delivery 

Before 
starter 
was 
added 

After 
starter 
was 
added 

Churn 

Four  tubs 

Percent 
fat  in 
butter 

Pounds 
'  fat  in 
butter 

Percent 
fat  in 
butter 

Pounds 
fat  in 
butter 

June  19 

909.2 

900.93 

291.50 
163.24 
291.50 
152.11 

5, 
58 
59 
60 

351 
191 
357 
179 

81.05 
84.57 
79.18 
83.70 

284.48 
161.52 
282.67 
149.82 

81.03 
84.93 
80.11 
84.09 

284.41 
162.21 
285.99 
150.52 

909   2 

000.93 

8S>8...- 

1078 

81.49 

878.49 

81.92 

883.13 

June  23 

901.6 

900.24 

291.5 
163.24 
291.5 
150.5^ 

61 
62 
63 
64 

355 
195 
341 

178 

80.39 
82.18 
81.38 
83.85 

285.38 
160.25 
277.50 
149.25 

80.73 
83.15 
81.89 
84.04 

286.59 
162.14 
279.24 
149.59 

901.6 

900.24 

896.  7(. 

1069 

81.59 

872.38 

82.09 

877.56 

June  25 

688.3 

670.72 

204 
147.39 
175 
133.5 

65 
66 
67 
68 

254.5 
175.5 
224 
159 

80.67 
82.23 
82.02 
84.42 

205.30 
144.31 
183.72 
134.44 

81.23 
83.69 
82.31 
84.48 

206.73 
146.87 
184.37 
134.32 

688.3 

0/0.72 

659.89 

813 

82.17 

667.55 

82.69 

672.29 

June   26 

763.26 

751.50 

245 
132.54 
245 
131.32 

69 
70 
71 
72 

294 
157 

289 
155 

81.02 
83.59 
82.22 
84.07 

238.19 
131.23 
237.60 
130.3 

81.19 
84.52 
82.48 
83.31 

238.70 
132.69 
238.36 
130.83 

763.26 

751.50 

/53.8G 

895 

82.39 

737.3 

-82  .  74 

740.58 

June  30 

662.16 

206.25 
123.75 
206.25 
123.75 

73 
74 
75 
76 

244 
144 
246 

144 

82.67 
84.42 
81. 
84.58 

201.71 
121.56 
201.45 
121.79 

81.79 
84.87 
81.84 
85.06 

199.57 
122.21 
201.32 
122.48 

662.16 

660.00 

778 

83.10 

646.51 

82.98 

645.58 

June  30 

598.81 

168.0 
128.4 
171.5 
128.13 

77 
78 
79 
80 

199 
156 
202 
152 

82.26 
83.85 
83.46 
84.64 

163.69 
130.80 
168.59 
128.65 

82.27 
85.57 
83.02 
84.27 

163.72 
130.37 
167.70 
128.09 

1256.4 

598.81 

596.03 

709 

83.46 

591.73 

83.20 

589.88 

Gen  av 
each 
day  .  .  . 

899.79 

893.30 

892.71 

1076.15 

82.90 

883.43 

82.94 

892.57 

The  summary  of  Table  15  shows  a  remarkable  coincidence  be- 
tween butter  fat  delivered,  butter  fat  churned,  and  butter  fat  recov- 
ered in  the  butter.  The  average  amount  of  butter  fat  received  each 
day  was,  according  to  the  patron's  test,  899.79  pounds ;  test  before 
starter  was  added  893.2  pounds  and  test  after  starter  was  added  892.71 
pounds.  The  average  butter  fat  recovered  was,  according  to  churn 
samples  883.43  and  tub  sample  892.57  pounds.  The  data  are  so  ar- 
ranged that  each  day's  comparison  is  complete  in  itself  except  that  on 
June  30,  the  1256.4  pounds  of  butter  fat  were  divided  into  two  compa- 
risons. The  total  butter  made  in  this  experiment  was  21,523  pounds. 
An  average  for  each  day  of  1076.15  pounds.  The  average  percent 
butter  fat  in  churn  and  tub  samples  were  82.09  and  82.94  respectively. 
Difference  0.83  percent. 


356  BULLETIN  No.  137  [September, 

TABLE  16.    OVERRUN  OBTAINED  IN  EIGHTY  CONSECUTIVE  CHURNINGS 


Churn 
No. 

1 
2 
3 
4 

5 
6 
7 
8 

According  to 

Churn 
No. 

According  to 

Butter  fat 
churned 

Percent  of  fat  in 
sample  taken  from: 

Butter  fat 
churned 

Percent  of  fat  in 
sample  taken  from: 

Churn 

Four  tubs 

Churn 

Four  tubs 

22.2 
20.7 
22.2 
20.4 

23.7 
20.2 
21.0 
19.0 

20.1 
18.6 
18.6 
16.8 

41 
42 
43 
44 

26.7 
19.3 
22.5 
22.6 

25.6 
18.2 
22.5 
19.6 

24.3 
17.2 
22.4 
18.8 

19.4 
20.5 
19.2 

18.7 

23.4 
19.5 
21.8 
21.0 

21.1 
18.0 
20.5 
18.0 

45 
46 
47 
48 

21.5 
19.2 
22.8 
19.3 

23.6 
20.3 
22.5 
20.3 

22.1 
18.1 
21.5 
18.0 

9 
10 
11 
12 

19.7 
17.5 
21.8 
20.6 

24.2 
18.8 
24.3 
21.6 

21.7 
17.6 
23.2 
19.3 

49 

50 
51 

52 

24.0 
24.0 
22.6 
17.0 

24.5 
23.3 
24.3 
18.9 

23.5 
21.2 
22.6 
18.2 

13 
14 
15 
16 

21.2 
17.5 
20.0 
18.6 

24.9 
19.3 

24.5 
19.6 

22.8 
17.3 
21.8 
17.6 

53 
54 
55 
56 

20.1 
17.7 
20.6 
17.8 

22.5 
18.4 
20.7 
18.5 

22.2 
18.5 

20.0 
17.8 

17 
18 
19 
20 

22.1 
15.3 
21.9 
15.5 

24.3' 
18.2 
24.0 
19.0 

22.0 
16.5 
21.6 
17.2 

57 
58 
59 
60 

20.4 
17.0 
22.4 
17.7 

23.3 
18.2 
26.2 
19.5 

23.4 
17.7 
24.8 
18.9 

21 

22 
23 
24 

23.1 
22.4 
24.4 
20.7 

23.2 
18.4 
21.8 
18.7 

20.7 
16.6 
19.7 
16.9 

61 
62 
63 
64 

21.7 
19.5 
16.9 
18.2 

24.4 
21.6 
22.8 
19.2 

23.8 
20.2 
22.1 
18.9 

25 
26 
27 
28 

22.3 
20.2 
21.2 
18.9 

23.1 
18.7 
23.8 
20.6 

22.7 
17-6 
20.6 
19.0 

65 
66 
67 
68 

24.7 
19.1 
19.4 
19.1 

23.9 
21.6 
21.9 

18.5 

23.1 
19.5 
21.5 
18.4 

29 
30 
31 
32 

20.0 
15.6 
20.5 
16.0 

23.9 
18.1 
21.2 
18.5 

22.0 
17.7 
21.7 
18.1 

69 
70 
71 
72 

20.0 
18.5 
18.0 
18.0 

23.4 
19.6 
21.6 
18.9 

23.1 
18.3 

21.2 
18.5 

33 

34 
35 
36 

22.8 
18.9 
21.0 
18.1 

22.8 
16.9 
21.5 
18.7 

22.5 
16.7 
20.7 
17.7 

73 
74 
75 
76 

18.3 
16.4 
19.3 
16.4 

20.9 
18.4 
22.1 
18.2 

22.2 
17.8 
22.1 

17.5 

37 
38 
39 
40 

23.0 
19.4 
19.6 

17.1 

24.9 
18.8 
20.9 
20.1 

23.3 
17.5 
19.9 
17.8 

77 
78 
79 
80 

18.5 
21.5 
17.7 
18.8 

21.5 
19.2 
19.8 
18.1 

21.5 
19.6 
20.5 
18.7 

Average  

20.5 

21.8 

20.5 

1909]  FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER  357 

The  above  Table  offers  a  striking  comparison  of  the  overrun  ob- 
tained. The  average  overrun  when  based  upon  butter  fat  churned 
was  20.5  percent.  The  highest  overrun  for  a  single  churning,  No.  41, 
was  26.7  percent  and  lowest,  in  churning  20,  which  was  15.3  percent. 
In  these  same  two  churnings  the  composition  in  the  butter  packed  in 
the  tubs  permitted  an  overrun  of  24.3  and  17.2  percent  respectively. 
The  Table  shows  remarkable  uniformity  between  butter  fat  churned 
and  butter  fat  recovered.  The  only  mechanical  loss  considered  for  each 
individual  churning  was  the  butter  fat  lost  in  the  buttermilk.  If  the 
creamery  operators  are  to  use  the  overrun  recorded  in  the  above  Table 
as  standard,  they  must  take  the  following  facts  into  consideration : 

1.  The  loss  in  handling  the  milk  and  cream  until  it  reaches  the 
churn,  must  be  reduced  to  a  minimum. 

2.  The  weight  of  butter  packed  must  be  the  same  as  weight  on 
bill  of  sale. 

3  .  The  butter  fat  paid  for  must  be  approximately  the  actual 
amount  received. 

4.  After  allowing  for  the  mechanical  loss,  the  overrun  should  be 
consistent  with  the  percent  of  fat  actually  in  the  butter.  By  referring 
to  Table  15,  May  26,  the  butter  in  the  tubs  from  churning  25  contained 
81.47  percent  fat  and  churning  26  from  the  same  vat  of  cream  con- 
tained 85.00  percent  of  fat  or  a  difference  in  fat  content  of  3.53  per 
cent. 

The  greatest  factor  influencing  overrun  obtained  in  creamery  op- 
eration, is  the  sampling  and  testing  of  the  milk  and  cream  received. 
An  error  of  one-tenth  of  one  percent  in  testing  4.0  percent  milk  and 
one  percent  in  40  percent  cream  will  alter  the  overrun  3  percent. 


Table  17  is  made  up  from  Tables  15  and  16,  in  order  to  give  a 
complete  daily  comparison  of  the  butter  fat  received  and  churned,  total 
pounds  of  butter  made,  together  with  the  respective  overrun. 

The  final  average  overrun  is  the  same  when  based  upon  butter 
fat  churned  and  butter  fat  recovered,  according  to  the  percent  of  fat 
in  samples  taken  from  320  tubs  of  butter  representing  80  churnings. 
The  overrun  calculated  from  the  percent  of  fat  in  the  samples  taken 
from  the  80  churnings  is  1.3  percent  higher.  This  difference  indicates 
that,  either  the  reading  of  the  Babcock  bottle  was  high  or  the-  churn 
sample  gave  a  percent  of  fat  lower  than  is  actually  in  the  butter.  It 
is  safe  to  assume  that  in  packing  the  butter  into  tubs  a  small  amount  of 
water  is  forced  out  which  would  cause  a  higher  fat  content  in  tub 
samples.  The  last  column  in  this  Table  indicates  the  percent  of  over- 
run based  upon  butter  fat  churned  after  deducting  the  butter  fat  lost 
in  the  buttermilk.  The  actual  overrun  then  is  one-half  of  one  percent 
higher  than  is  possible  according  to  butter  fat  analyses.  Considering 
the  large  number  of  samples  of  cream  tested  and  butter  analyzed  the 
results  thus  obtained  are  remarkably  consistent. 


358 


BULLETIN  No.  137 


[September, 


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1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


359 


TABLE  18.     COMPOSITION  OF  BUTTER  WHEN  SAMPLES  ARE  TAKEN  FROM  CHURN 
FROM  FIVE  TUBS  24  HOURS  LATER  AND  FROM  ONE  OF  THESE  TUBS  MELTED 


Churn  sample 

Average  5  tubs 

Melted  tub 

Ch'n 
No. 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 

Water 

Fat 

Salt 

Water 

Fat 

Salt 

41 

16.64 

79.59 

2.72 

15.99 

80.56 

2.65 

16.48 

79.95 

2.90 

42 

12.69 

84.57 

2.05 

12.05 

85.37 

2.01 

11.95 

85.35 

2.07 

43 

15.37 

81.60 

2.07 

15.45 

81.78 

2.26 

15.62 

81.28 

2.36 

44 

13.59 

83.58 

1.81 

13.04 

84.34 

1.85 

12.52 

84.29 

1.89 

45 

15.66 

80.89 

2.82 

14.68 

82.00 

2.53 

15.49 

80.85 

2.82 

46 

13.50 

83.11 

2.75 

12.26 

84.74 

2.19 

12.70 

84.07 

2.49 

47 

15.44 

81.60 

2.35. 

14.73 

82.36 

2.04 

15.18 

81.78 

2.34 

48 

13.32 

83.13 

2.86 

11.95 

84.76 

2.31 

12.49 

84.01 

2.57 

49 

15.73 

80.29 

2.91 

15.70 

81.04 

2.74 

15.42 

80.71 

3.07 

50 

13.89 

81.06 

3.90 

13.01 

82.45 

3.58 

13.21 

82.26 

3.69 

51 

15.74 

.  80.42 

2.94 

14.98 

81.44 

2.60 

15.66 

80.50 

3.00 

52 

13.31 

84.10 

1.85 

12.83 

84.37 

1.68 

13.21 

84.22 

1.90 

Average  of  all  comparisons 


14.56 

81.99 

2.50 

13.84   82.95  j  2.37  |  14.20 

82  .'44 

2.59 

Average  of  the  six  churnings  of  high  water  and  low  fat  butter 
15.76 


80.73      2.63    H   15.25      81.53      2.46       15.64 


80.84 


2.39 


Average  of  the  six  churnings  low  water  and  high  fat  butter 
13.36      83.60  :   2.37   |    12.52   I   84.34      2.27   !|   12.77   I   84.03 


2.21 


TABLE  19.     COMPOSITION  OF  BUTTER  WHEN  SAMPLES  ARE  TAKEN  BY  MEANS  OF  A 

TRIER  FROM  TUB  24  HOURS  AFTER  IT  WAS  PACKED;  FROM  SAME  TUB,  FROZEN, 

AFTER  SlX  TO  SEVEN  MONTHS  IN  STORAGE  AND  FROM  SAME  TUB  MELTED 


Tub 

Tub  24  hours  after 
packing 

Frozen  storage 

Melted  tub 

No 

Percent 

Percent 

Percent 

Water 

Fat 

Salt 

Water        Fat 

Salt 

Water 

Fat 

Salt 

281 

15.28. 

81.38 

2.36 

14.33 

82.49 

2.45 

14.18 

82.54 

2.58 

282 

11.86 

85.56 

1.95 

10.57 

86.97 

1.79 

10.88 

86.63 

1.64 

285 

15.85 

81.10 

2.36 

14.60 

82.38 

2.14 

14.64 

82.52 

2.17 

286 

12.96 

84.51 

1.84 

13.32 

83.86 

2.02 

12.36 

85.07 

1.75 

291 

15.10 

81.52 

2.59 

14.40 

82.20 

2.56 

14.56 

81.99 

2.70 

290 

12.65 

84.66 

2.26       11.28      85.82 

2.13 

11.54 

85.47 

2.28 

295 

14.47 

82.63 

1.90 

13.65      83.53 

1.95 

14.32 

82.58 

2.27 

296 

13.32 

83.13 

2.86 

9.91 

87.23 

1.98 

10.60 

86.36 

2.18 

299 

15.42 

80.62 

2.93 

14.07 

82.20 

2.84 

14.72 

81.71 

2.88 

298 

12.79 

82.71 

3.51 

12.25 

83.38 

3.40 

11.95 

83.76 

3.41 

301 

14.80 

81.62 

2.61 

14.94 

81.28 

2.82 

14.76 

81.26 

2.83 

302 

12.65 

84.76 

1.71 

11.97 

85.47 

1.67 

12.29 

85.07 

1.74 

13.93   !   82.87   i   2.40 


Average  for  all  comparisons 

83.90 


12.94 


1   2 

31 

13 

07 

83 

74 

2 

37 

Average  of  the  six  churnings  of  high  water  and  low  fat 


15.10 

SI.  48 

2.46 

14.33      82.34  '   2.46 

14.53 

82.10 

2.57 

Average  of  the  six  churnings  of  low  water  and  high  fat 


12.70 

84.22 

2.35  II   11.55 

85.45       2.16  I)   11.00 

85.39   |   2.17 

360  BULLETIN  No.  137  [September, 

Tables  18  and  19  show  why  samples  of  butter  taken  for  analysis 
do  not  always  agree,  even  when  representing  the  same  churning  of 
butter. 

From  the  80  churnings  recorded  in  Table  12,  one  extra  tub  was 
packed  from  each  churning  numbered  41  to  52.  The  analyses  under 
churn  samples,  Table  18,  are  the  same  as  recorded  in  Table  13  for 
these  same  churnings.  The  analyses  recorded  under  average  five  tubs, 
are  the  average  of  the  analyses  recorded  in  Table  13  for  the  four  tubs 
from  each  churning  together  with  the  extra  tub  that  was  packed  from 
each  of  the  12  churnings.  This  extra  30  pounds  was  melted  by  placing 
the  butter  in  a  milk  can,  tightly  covered.  The  results  obtained  by 
analyzing  the  sample  taken  from  melted  butter  show  actual  composi- 
tion of  that  quantity  of  butter.  The  average  water  content  of  the  12 
tubs  melted  butter  was  in  this  case  0.36  of  one  percent  higher  than  that 
of  the  average  of  the  trier  samples  taken  from  60  tubs,  and  0.36  of  one 
percent  lower  than  the  average  of  the  12  samples  taken  from  the  12 
churns. 

In  Table  19  there  is  more  of  a  uniformity  between  trier  and  melted 
sample  due  to  frozen  condition  of  butter  when  the  samples  were  taken. 
These  tubs  are  the  same  as  recorded  in  preceding  tables  and  used 
in  the  regular  .experimental  work.  They  belong  to  churnings  41  to  52. 
When  all  the  tubs  were  brought  out  of  the  storage  room  in  Chicago 
they  were  sampled  while  the  butter  was  still  frozen  and  the  result  of 
analyzing  the  160  samples  is  recorded  in  Table  13.  The  12  tubs  to  be 
melted  were  shipped  to  Urbana  and  the  samples  obtained  from  the 
melted  tubs  in  the  same  manner  as  for  Table  18.  The  average  of  the 
samples  taken  from  the  12  melted  tubs  was  0.13  of  a  percent  higher 
than  the  trier  samples.  Trier  samples  taken  after  storage  con- 
tained an  average  of  0.99  of  a  percent  less  water  than  the  average  of 
the  samples  taken  from  the  same  tubs  before  storage.  This  decrease  in 
water  content  during  storage  is  nearly  the  same  as  the  average  decrease 
of  the  106  tubs  which  was  1.09  of  one  percent. 


1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


361 


TABLE  20.     EFFECT  OF  COMPOSITION  UPON   QUALITY,   BASED  ON  THE  SCORES  BY 

FIVE  DIFFERENT  JUDGES 


Pasteurized  Butter 

High  moisture  and  low  fat 

Low  moisture  and  high  fat 

Judges     No.         1 

2 

3 

4 

5 

1 

2 

3 

4 

5 

Churn 
No. 

Tub 

No. 

1 

201 
203 

93. 
93. 

94. 
92. 

92.75 
91.5 

93.5 
93. 

92.5 
93. 

2 

202 
204 

93. 
93. 

93. 
92.5 

92.25 
92.5 

93.5 
93.5 

93. 
93. 

5 

209 
211 

93. 
93. 

94. 
93. 

92. 
91.7 

93.5 
593.5 

93. 
92. 

6 

210 
212 

>  92. 
93. 

93. 

93. 

91. 
92.75 

93. 
93. 

93. 
93. 

9 

217 
219 

92. 
91. 

90.5 
90.5 

92.75 
92.5 

92. 
92.5 

90.5 
90.5 

10 

218 
220 

91.5 
91.5 

91.5(92.25 
90.    192.5 

92. 
90. 

92.5 
90.5 

13 

225 
227 

92.5 
91.5 

91.5 
91. 

91.5 
92.9 

92. 
92.5 

91.5 
92. 

14        226 

\   228 

93. 
92.5 

92. 

90.5 

92.75 
92. 

92.5 
93. 

92. 
92. 

17 

233 
235 

93. 
92.', 

93. 
92. 

92. 
92. 

92. 
93.5 

92. 
93. 

18 

234 
236 

93. 
92. 

92. 

'  91. 

92. 
92.75 

92. 
93.5 

92. 
90.5 

21 

241 
243 

93. 
93. 

93.5 
93. 

92.5 
92. 

93.5 

93.5 

92. 

92.5 

22 

242 
244 

93. 
93. 

91. 
93.5 

92. 
92. 

93. 
93.5 

92.5 
92.5 

25 
26 

249 
251 
2~50 
252 

93.5 
93. 

92. 
93. 

91. 
93. 

93. 
92.5 

92.5 
93. 

. 

93. 
93. 

93.5 
91.5 

92. 
93. 

93.5 
93. 

92. 
92.5 

29 

257 
259 

93. 
93. 

92.5 
93. 

92.5 
92.5 

93. 
92. 

92. 
91.5 

30 

258 
260 

93.5 
93. 

90.5 
93. 

92.5 
92. 

93. 
93. 

90.5 
92. 

33 

265 
267 

92. 
92.5 

93. 
92.5 

91. 

90.5 

92. 
92. 

92.5 
92.5 

34 

266 
268 

93. 

92.5 

91.5 
92.5 

91.5 

92. 

92.25 
92.75 

02  .  5 
93. 

92.5 
92.5 

37 

273 
275 

92  .  5 
90. 

91.75 
91.75 

93. 
93. 

92.5 
92. 

38 

274 
276 

93. 
93. 

93. 
92. 

92.5 
92.5 

93.5 
92. 

92.5 
92.5 

41 

281 
283 

93. 

92  .  5 

92.5 
92.5 

91.5 
91. 

92. 
93. 

93. 

92. 

92.5 
93. 

43 

282 
284 

93. 
93. 

91.5 
92. 

92. 
92. 

92. 
92.5 

362 


BULLETIN  No.  137 
TABLE  20 — Continued 


[September, 


Pasteurized  Butter 


High  moisture  and  low  fat 

Low  moisture  and  high  fat 

Judges    No.         1           2 

3 

4           5 

1 

2           3 

4 

5 

Churn 
No. 

Tub 
No. 

45 

289 
291 

93. 
93. 

91. 
90.5 

91. 
92.5 

90. 
93. 

92.5 
92.5 

46 

290 
292 

93. 
93. 

90.5 
91.5 

92. 
92. 

93. 

93. 

92. 
92.5 

49 

297 
299 

93. 
92.5 

91.5 
93. 

92. 
91.5 

92. 
93. 

92.5 
92. 

50 

298 
300 

92.5 
93. 

92. 
92. 

92. 
91. 

92. 

89. 

92. 
92.5 

53 

305 
307 

93.5 
93. 

90.5 
90.5 

93.       86. 
93.       90. 

93.. 
93. 

54 

306 
308 

93. 
93. 

91.5 
92.5 

92.5 
9^.5 

92. 
90. 

93. 
92.5 

57 

313 
315 

93. 
93. 

92. 
92.5 

93. 
93. 

93. 
93. 

92.5 
92.5 

58 

314 
316 

\ 

93.5 
93. 

93. 
92.5 

92.5   i   93. 
92.25]   92. 

92. 
92.5 

61 

321} 
323 

93. 
92.5 

93. 
92. 

91.75 
92. 

92. 
92. 

92.5 
92. 

62 

322 
324 

93. 
93. 

91.  5|   92.5 
93.    i   91. 

93. 

87. 

92.5 
92.5 

65 

329 

331 

91. 
91. 

88. 
86. 

90.5 
91. 

87. 
87. 

90.5 
90.5 

66 

330 
332 

91.  '5 
92. 

86. 
85.5 

91  . 
91.5 

86. 
86. 

90. 
90. 

69 

337 
339 

93. 

93.5 

93. 
92.5 

92.7 
92.5 

592. 
93. 

92.5 
92. 

70 

338 
340 

:    93.       93. 
92.5!   93. 

92.75 
91.75 

93. 
93. 

92.5 
92.5 

73 

345 
347 

93. 
93. 

93. 
93. 

92. 
92.5 

93. 
93. 

93. 
92. 

74 

346 
348 

93. 
93. 

91.5 
91. 

92.25 
92.5 

92. 

93. 

93. 

92. 

77 

353 

355 

93. 
93. 

91.5 
89.5 

92. 
92. 

92.5 
92.5 

92.5 
92. 

78 

354 
356 

91. 
91. 

92.5 
92.5 

93. 
92. 

93. 

92.5 

93. 
92. 

Average              92.7 

91.8691.98 

92.11 

92.20 

92.67J9.1.71 

92.1892.07  92.2 

1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


363 


TABLE  20 — Continued 


Unpasteurized  Butter 


High  moisture  and  low  fat 

Low  moisture  and  high  fat 

Judges  No.          1 

2 

345 

1 

2 

3 

4           5 

Churn 
No. 

Tub 

No. 

3 

205 
207 

93. 
93. 

94. 
93. 

93. 
91. 

94. 
93. 

93.5 
93.5 

4 

206 
208 

93. 
92.5 

93. 
91.5 

92.25 
92.75 

92. 
93. 

93. 
92.5 

7 

213 
215 

93. 
92.5 

90. 
92. 

91. 
91. 

93. 
92. 

92. 
92.5 

8 

214 
216 

93. 
92. 

91.       91. 
93.       92. 

93.5 
93.5 

92. 
92. 

11 

221 

223 

92. 
92. 

92. 
92.5 

90. 
92. 

93.5 
92. 

92. 
91. 

12 

222 
224 

92.5 
92.5 

93. 
91.5 

91. 

93. 

93.5 
93. 

93. 

92. 

15 

229 
231 

93. 
93.5 

93. 
90.5 

91.5 
90.5 

93. 
93. 

92. 
90.5 

16 

230 
232 

93. 
92.5 

92. 
93.5 

91.5 
91. 

93. 
93.5 

92. 
92.5 

19 

237 
239 

93. 
93. 

93. 
92. 

92.5 
91.5 

93. 
92. 

92.  SJ 
92.   1 

20 

238 
240 

93  .  5 
93. 

93. 
92. 

92. 
92.5 

93. 
93.5 

92.5 
92.5 

23 

ft   «•  ' 

245 
247 

93. 
93. 

93.5 
94. 

92.5 
93. 

93. 
94. 

93.5 
'93.5 

24 

246 
248 

92.5 
93. 

90. 
92.5 

92. 
92.5 

90. 
92. 

92.5 
93. 

27 

253 
255 

93. 
93. 

93.5 
93. 

92.5 
92.5 

93. 
92. 

93. 
93. 

28 

254 
256 

93. 
93. 

93. 
92.5 

91.5 
92.5 

93. 
93.5 

92.5 
92. 

31 

261 
263 

93. 

92.5 

93. 
93.5 

92.5 
91.75 

90. 
93. 

92. 
93. 

32 

262 

264 

93. 
93. 

93. 

92. 

91.5 
92. 

93. 

90. 

92. 
92. 

35 

269 
271 

92. 
92. 

93. 
93. 

91. 
92.25 

88. 
93. 

92. 
92.5 

36 

270 
272 

93. 
93. 

92. 

93. 

92.75 
91.75 

92. 

93. 

92. 
92.5 

39 

277 
279 

92.5 
93. 

91.5 

93. 

92. 
91, 

93.5 
92. 

92.5 
93. 

40 

278 
280 

93. 
93. 

93.5 
93. 

92.75 
92.75 

93. 
93. 

93. 
93. 

43 

285 

287 

02.5    93. 
92  .5    92  . 

91.5 
92. 

1   87. 
92. 

92. 
92.5 

44 

286 
288 

93. 
93. 

93. 
92.5 

92.25    93. 
91.75    93. 

92.5 
92.5 

364 


BULLETIN  No.  137 
TABLE  20 — Continued 


[September, 


Pasteurized  Butter 


High  moisture  and  low  fat 

Low  moisture  and  high  fat 

Judges     No.          1           2          3          4 

5 

1 

2 

3 

4 

5 

Churn 
No. 

Tub 
No. 

47 

293 
295 

93. 
92.5 

93.5 
93. 

93. 
92.5 

93.5 
93. 

93. 
92. 

48 

294 
296 

• 

92. 
93. 

93. 
92. 

92.5 
91.5 

93. 
93. 

91.5 
92.5 

51 

301 
303 

92. 
92.5 

92.5 
93. 

93. 
91.75 

89. 
87. 

92. 
92.5 

52 

302 
304 

93. 
93. 

93. 
92. 

91.5 
91.5 

92. 
93. 

92.5 
92.5 

55 

309 
311 

93 
93. 

92. 
93. 

92.5 
91. 

93. 
92.5 

93. 
93. 

56 

310 
312 

93. 

93. 

92.5 
92. 

92.5 
92. 

92. 
93. 

92.5 
93. 

59 

317 
319 

94. 

94. 

93. 
93. 

92.25 
92.5 

92.5 
90. 

92.5 
92.5 

60 

318 
320 

93.5 
93.5 

93. 
92.5 

92.5 
92. 

93. 
92. 

92.5 
93. 

63 

325 
317 

93. 

93. 

93. 
93. 

92. 

92.75 

92. 
93. 

92.5 
93. 

64     L  326 
328 

93.5 
93. 

93. 
92.5 

91.75 
91.5 

92. 
87. 

92.5 
93. 

67 

333      91. 
335      90.5 

92. 
91.5 

90.5 
90.5 

87. 
86. 

90.5 
90. 

68 

334 
336 

90.5 
92. 

90. 
91.5 

90. 
91. 

86. 
89. 

90. 
90.5 

*  71 

341 
343 

93.5 
93. 

91. 

93. 

91.5 
92.75 

93. 
93. 

92.5 
93. 

72 

342 
344 

92. 
93. 

92. 
92. 

91.5 
90.5 

92.5 
92. 

92.5 
93. 

75 

349 
351 

93. 
93. 

93.5 
93. 

92.5 
92. 

92. 
93 

93. 
92.5 

76 

350 
352 

93. 
93. 

93. 
93. 

90.5 
92.5 

93. 
93.5 

92. 
92.5 

79 

357 
359 

92.5 
93.5 

92.5 
93. 

92.5 
92.5 

92.5 
87. 

92.5 
92.5 

80 

358 
360 

93. 
93. 

93. 
93. 

93. 
92.5 

92. 
92. 

92. 
92. 

Average            92.75 

92.71  91.91 

91.7    92.4 

92.7892.41 

91.88 

92.2s!  92.34 

1909] 


FACTORS  INFLUENCING  COMPOSITION  OF  BUTTER 


365 


TABLE  21.    EFFECT  OF  COMPOSITION  ON  QUALITY  OF  BUTTER  FOR  IMMEDIATE  CON- 
SUMPTION,   BASED    UPON    AVERAGE    OF   ALL    SCORES    FOR    EACH 

DAY'S  MAKE,  AS  RECORDED  IN  TABLE  20 


Pasteurized 

Unpasteurized 

Churn 

High 

Churn 

Low 

Churn 

High 

Churn 

Low 

No. 

water 

No. 

water 

No. 

water 

No. 

water 

1 

9-2  .  82 

2 

92.92 

3 

93.05 

4 

92.55 

5 

92.87 

6 

92.77 

7 

91.90 

8 

92.30 

9 

91.42 

10 

91.42 

11 

91.90 

12 

92.50 

13 

91.80 

14 

92.22 

15 

92.05 

16 

92.45 

17 

92.45 

18 

92.07 

19 

92.45 

20 

92.75 

21 

92.85 

22 

92.60 

23 

92.30 

24 

92.00 

25 

92.65 

26 

92.70 

27 

92.85 

28 

92.65 

29 

92.50 

30 

92.30 

31 

92.42 

32 

92'.  15 

33 

92.05 

34 

92.30 

35 

91.87 

36 

92.50 

37 

92.20 

38 

92.65 

39 

92.40 

40 

93.00 

41 

92.30 

42 

92.35 

43 

91.70 

44 

92.65 

45 

91.90 

46 

92.25 

47 

92.90 

48 

92.40 

49 

92.30 

50 

91.80 

51 

91.52 

52 

92.40 

53 

91.55 

54 

92.25 

55 

92.60 

56 

92.55 

57 

92.75 

58 

92.62 

59 

92.62 

60 

92.75 

61 

92.27 

62 

91.90 

63 

92.72 

64 

91.97 

65 

89.25 

66 

88.95 

67 

89.95 

68 

90.05 

69 

92.67 

70 

92.70 

71 

92.82 

72 

92.10 

73 

•72.75 

74 

92.32 

75 

92.75 

76 

92.60 

77 

92.05 

78 

92.25 

79 

92.10 

80 

92.55 

Average  . 

92.17 

92.16 

92.29 

92.34 

TABLE  22.    EFFECT  OF  CONSUMPTION  ON  QUALITY  OF  BUTTER  IN  STORAGE  BASED 
UPON  AVERAGE  OF  EIGHT  SCORES  BY  FOUR  JUDGES  ON  EACH  DAY'S  MAKE 


Pasteurized 

Unpasteurized 

Churn 

High 

Churn 

Low 

Churn 

High 

Churn 

Low 

r  NO. 

water 

No. 

water 

No. 

water 

No. 

water 

i 

91.81 

2 

92.31 

3 

91.00 

4 

91.75 

5 

92.06 

6 

91.68 

7 

91.00 

8 

90.50 

9 

90.00 

10 

91.18 

11 

90.50 

12 

90.68 

13 

91.37 

14 

91.00 

15 

91.12 

16 

91.25 

17 

91.75 

18 

91.37 

19 

91.37 

20 

90.81 

21 

91.32 

22 

91.75 

23 

91.31 

24 

90.00 

25 

91.06 

26 

91.40 

27 

91.37 

28 

88.81 

29 

91.65 

30 

90.93 

31 

90.62 

32 

90.50 

33 

91.28 

34 

91.62 

35 

91.06 

36 

90.50 

37 

91.81 

38 

91.50 

39 

90.68 

40 

91.37 

41 

91.25 

42 

91.00 

43 

90.50 

44 

90.31 

45 

90.37 

46 

91.37 

47 

90.68 

48 

90.43 

49 

91.62 

50 

91.31 

51 

91.06 

52 

91.06 

53 

91.32 

54 

91.87 

55 

91.50 

56 

91.56 

57 

91.50 

58 

91.12 

59 

90.12 

60 

91.56 

61 

90.87 

62 

91.37 

63 

90.87 

64 

90.87 

65 

89.82 

66 

88.50 

67 

89.62 

68 

88.12 

69 

92.00 

70 

91.62 

71 

91.31 

72 

91.00 

73 

91.43 

74 

91.31 

75 

91.43 

76 

90.93 

77 

90.87 

78 

89.43 

79 

89.06 

80 

86.93 

Average  . 

91.22 

91.18 

90.81 

.  90.50 

366  BULLETIN  No.  137  [September, 

Inasmuch  as  considerable  data  were  at  hand  concerning  composi- 
tion and  its  relation  to  quality,  the  above  data  are  presented.  The  same 
scores  are  used  in  another  bulletin. 

The  number  of  churnings  and  tubs  are  the  same  as  recorded  in 
preceding  tables.  The  160  tubs  of  butter  were  scored  July  14,  1908. 
The  first  tubs  of  butter  were  made  May  6,  and  the  last  lot  July  1. 
Each  judge  worked  independently  and  duplicate  tubs  were  not  known. 
Table  21  is  a  summary  of  Table  20  based  upon  average  of  the  ten 
scores  placed  upon  the  two  tubs  of  butter  representing  the  same  churn- 
ing. In  Table  13,  the  butter  in  every  other  churn  beginning  with  one 
has  a  higher  water  content  than  the  butter  in  the  succeeding  churn. 
Hence,  40  churnings  of  butter  made  from  pasteurized  and  unpasteur- 
ized  cream  of  a  higher  water  content  are  compared  with  40  churnings 
of  butter  made  from  corresponding  lots  of  cream,  with  a  lower  water 
c6ntent.  Table  22  is  the  same  comparison  except  that  the  averages  for 
the  butter  from  each  churn  are  based  upon  the  scores  by  four  judges, 
and  placed  upon  the  160  tubs  of  butter  January  13,  1909,  or  six  months 
after  first  scoring. 

Average  of  all  scores  showed  no  difference  in  quality.  On  a  cer- 
tain day  the  butter  made  to  contain  the  higher  water  content  might  re- 
ceive the  highest  average  score,  while  the  opposite  would  be  true  on 
another  day. 

Reasonable  variation  in  composition  does  not  affect  quality. 


